Ingredients

• 1/2 cup long grain and wild rice
• 1 cup water
• 6 cups finely chopped green kale
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tsp agave syrup
• Salt and pepper to taste
• 1 apple, diced
• 1/2 cup halved red grapes
• 1/4 cup dried cherries
• 1/4 cup chopped roasted almonds

Preparation

Cook the long grain and wild rice according to the package directions.
In a small bowl, whisk together the olive oil, white wine vinegar, agave, salt, and pepper.
In a large bowl, massage the kale with half of the vinaigrette. Toss it with the cooked rice and transfer it to a serving dish. Top with the apple, grapes, cherries, almonds and the remaining vinaigrette.
Serve immediately or store in the refrigerator for up to 3 days.