Brown Rice Salad with Kale, Carrots, Sunflower and Dried Cranberries

Serves 6 

Nutrition per serving: Calories: 245; fat: 11 g (saturated: 1g), carbohydrates: 34g, protein: 4g, fiber: 4g, sugar: 10g, sodium: 232 mg

Any grain and a combination of grains can work in this salad. If substituting, you will need a total of 3.5 - 4 cups of grains. See chart for cooking times. You can also substitute any dried fruit for dried cranberries.

• 1½ cups short-grain brown rice 

• Kosher salt and freshly ground black pepper 

• 3 tablespoons  extra-virgin olive oil 

• 2 tablespoons cider vinegar

• 1 small shallot, finely chopped

• 1 teaspoon Dijon mustard

• 1 teaspoon honey 

• 8 ounces Tuscan kale, ribs removed and thinly sliced 

• 1 cup grated carrots  

• ⅓  cup toasted sunflower seeds

• ⅓ cup dried cranberries, chopped  

Bring 3 quarts of water to a boil in a large sauce pot. Add rice and 2 teaspoons salt; cook, stirring occasionally, until rice is tender, 22 to 25 minutes. Drain rice, transfer to a parchment paper-lined rimmed baking sheet and spread into an even layer. 

Meanwhile, In a large bowl, whisk oil, vinegar, shallots, honey, mustard, 1 teaspoon salt, and ½ teaspoon black pepper. Add kale and using your hands, massage the kale for 1 minute. Add the carrots, cooked and cooled rice, dried cranberries, and sunflower seeds. Mix well to combine. Taste for seasoning.