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Forbidden Rice and Kale Salad

By: Chef Amit Puri
Region: Maharastra
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Main Ingredient: Kale - 1 cup Black Rice


Olive Oil - 2 table spoons
Dijon Mustard - 1 table spoon
Vinegar - 1 tablespoon
Smoked Chipotle Tobasco - 1 table spoon
Salt - pinch
Pepper - pinch

Kale - 1 cup
Black Rice - half cup
American Corn - half cup
Cucumber - half
Tomato - 1 number
Sweet Potato - 1 small
Refined oil - 1 table spoon
Carrot - 1 small
Spring Onion - 1 small sprig
Cranberry - 2 table spoons
Sunflower Seeds - 1table spoon
Lime juice - 1 table spoon


Prepare the dressing first
In a small bottle or glass jar with a lid, combine all ingredients and shake vigorously to combine into a homogeneous mixture. Refrigerate in the same bottle or jar for later use.
Prepare vegetables
Cook black rice as per instructions on the package.
Chop kale leaves and mix with lime juice. Discard the kale stalks.. Massage leaves gently and keep aside. This will soften the kale.
Cook corn, refrigerate to cool down once done.
Boil Sweet potato till done. Peel and cut into cubes. Saute in refined oil in a hot pan, till golden and crisp.
Dice cucumber, tomato and spring onion.
Wash and peel carrot. Grate and keep aside.
In a large bowl, combine chopped kale leaves, cooked rice, corn, crisp sweet potatoes, diced cucumber, tomato and spring onion and grated carrot.
Add cranberry, sunflower seeds and 2 to 3 table spoons of the dressing, toss well to coat all vegetables nicely.
Adjust dressing and seasoning as required. Serve chilled.

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