The ‘Harvest Salad’ was purposefully crafted to combat the cold dreariness that often accompanies the shift from Fall into Winter. This salad is both warm and hearty without bogging you down.
Carefully measure 1 cup of brown rice. Wash the rice 2 - 3 times before cooking in a pot or rice cooker. To do this cover the rice with water, using clean hands stir the rice and agitate it for 2-4 minutes. Pouring out the water when it begins to turn a dull opaque white. Repeat this until the water appears clear.
Using a rice cooker or pot, follow the cooking direction on the bag of rice.
Clean and wash the parsley and kale using cold water.(cold water prevents the leaves from wilting)
While the rice is cooking, begin to remove a large portion of the stems and any yellow or soft leaves from the parsley. And proceed to loosely chop the parsley into medium fine pieces.
Remove the thick center vein from each kale leaf. Taking a few de veined leaves at a time lay the leaves on top of each other and tightly roll them. You should end up with something that closely resembles a kale cinnamon roll.
Begin chopping the rolled kale into ¼” pieces. ( rolling before chopping ensures evenly shredded pieces.) Once the roll has been chopped make one final chop down the center of the roll to ensure that everything is bite size. Add the kale to the chopped parsley and set aside in a large bowl.
Place the dried black currants into a small bowl and cover with hot water for 5 minutes before draining and adding to the kale. (Do not leave the currants in the water for too long. We want to ever so slightly rehydrate them, you do not want them soggy)
In a small bowl, combine the olive oil, seasoning and salt.
Once the rice has finished cooking, fluff and add to the large bowl with the other ingredients. Give the bowl a good stir to evenly mix the ingredients before adding the olive oil dressing. Option to garnish with sliced almonds. Serve immediately and enjoy!