Best 3 Crispy Rice Salad With Kale Recipes

Indulge in a symphony of flavors and textures with our crispy rice salad with kale, a delightful fusion of crispy rice, tender kale, and a medley of vibrant vegetables. This salad offers a symphony of flavors and textures, making it a refreshing and satisfying meal. The crispy rice, made from cooked rice that's pan-fried until golden, adds an irresistible crunch. The kale, with its earthy and slightly bitter notes, provides a perfect balance to the crispy rice. A variety of vegetables, such as carrots, cucumbers, bell peppers, and red cabbage, add color, flavor, and nutritional value. The dressing, a harmonious blend of soy sauce, rice vinegar, sesame oil, and ginger, ties all the elements together, creating a flavor profile that is both tangy and savory. This salad is not only delicious but also versatile. It's a perfect side dish for grilled meats or fish, or it can be enjoyed as a light lunch or dinner. With its vibrant colors, delightful textures, and symphony of flavors, this crispy rice salad with kale is a true culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

GARLIC BUTTER RICE WITH KALE

Garlic Butter Rice with Kale image

Recipe video above. A ripper kale recipe - it's time to think beyond a salad! There's an enormous amount of kale hidden in amongst all that buttery, garlicky rice... Try this with spinach, chard or even grated carrots!

Provided by Nagi

Categories Sides

Time 35m

Number Of Ingredients 9

Ingredients

7 cups kale sliced leaves (, tightly packed (1cm / 2/5" slices) (Note 1))
2 tsp extra virgin olive oil
Salt and pepper
2 tbsp (30g) unsalted butter
3 - 4 large garlic cloves (, minced)
1 1/2 cups uncooked white rice ((Note 2))
2 1/4 cups chicken broth ((or vegetable))
1 - 2 tbsp (15 - 30g) butter
1/3 cup chopped almonds ((or other nuts / seeds of choice))

Steps:

Place kale in a large bowl. Drizzle over oil, sprinkle with a small pinch of salt and pepper. Scrunch with hands for 30 seconds, set aside while rice cooks.
Melt butter in a large pot over medium high heat. Add garlic and stir for 1 minute until just starting to turn golden and is incredibly fragrant.
Add rice, stir for 10 seconds.
Add broth, stir, then cover.
Turn heat down to medium or medium low so the liquid is simmering very gently. Cook for 12 - 15 minutes until all liquid is absorbed (tilt pot to check).
Quickly toss all the kale on top of the rice, put the lid back on then remove from heat.
Rest for 10 to 15 minutes. Fluff rice with fork, stirring kale through.
Lastly, stir through extra butter and add salt and pepper to taste.
Serve and sprinkle over nuts (or stir nuts through rice).

CRISPY ROASTED KALE

Crispy Roasted Kale image

Provided by Ina Garten

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 4

Ingredients

2 bunches curly kale (about 2 1/2 pounds)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
Fleur de sel

Steps:

Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

SAUTEED RICE WITH KALE

Sauteed Rice with Kale image

This is a recipe I whipped up when I was at loss on what type of rice side dish to serve with fish. Rice with chopped kale, onion, garlic, celery, green pepper, and mushrooms.

Provided by BramptonMommyof2

Categories Side Dish Rice Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 12

Ingredients

1 cup chopped kale
3 tablespoons olive oil
1 tablespoon butter
1 small onion, diced
1 stalk celery, diced
½ cup sliced fresh mushrooms
½ green bell pepper, diced
2 cloves garlic, minced
2 cups cooked white rice
1 teaspoon dry mustard
2 pinches cayenne pepper
salt and ground black pepper to taste

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil. Add the kale, cover, and steam until just tender, 7 to 10 minutes.
Heat olive oil and butter in a large skillet over medium heat; cook and stir onion, celery, mushrooms, green bell pepper, and garlic in the oil and butter mixture until the onion is tender, about 5 minutes. Stir kale and rice into the mixture, breaking the rice into grains with your spoon as you stir; season with dry mustard, cayenne pepper, salt, and black pepper. Cook and stir until the rice is hot, about 5 minutes.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 52.8 g, Cholesterol 5.1 mg, Fat 9.4 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 2.3 g, Sodium 28.3 mg, Sugar 1 g

Tips:

Use day-old rice: Day-old rice is less sticky and will hold its shape better in the salad.
Rinse the rice: Rinsing the rice removes excess starch and helps prevent the salad from becoming gummy.
Toast the rice: Toasting the rice gives it a nutty flavor and a crispy texture.
Use a variety of vegetables: This salad is a great way to use up leftover vegetables. Some good options include kale, broccoli, carrots, and celery.
Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Conclusion:

Crispy rice salad is a delicious and healthy dish that is perfect for a quick and easy lunch or dinner. It is also a great way to use up leftover rice and vegetables. With its crunchy texture and flavorful dressing, this salad is sure to be a hit with everyone who tries it.