1 cup wild rice
¼ cup extra-virgin olive oil
3 tbsp white-wine vinegar
6 cups packed baby kale (about 4 ounces)
2 sharon fruit diced
½ cup dried cranberries
¼ cup chopped flat-leaf parsley
1
Cook rice in a large saucepan of boiling water until just tender, about 45 minutes. Drain and rinse with cold water to cool; drain well.
2
Meanwhile, whisk oil, and vinegar in a large bowl. Add the rice and kale; marinate at room temperature, stirring occasionally, for 15 minutes. Stir in persimmons, cranberries and parsley and serve.
Nutrition Benefits:
Store ripe fruit in the refrigerator for up to 5 days.
How to Select:
Choose smooth, brightly-colored fruit that is plump and free from blemishes and bruises or any signs of spoilage.
How to Store:
Store ripe fruit in the refrigerator for up to 5 days.
Ingredients
1 cup wild rice
¼ cup extra-virgin olive oil
3 tbsp white-wine vinegar
6 cups packed baby kale (about 4 ounces)
2 sharon fruit diced
½ cup dried cranberries
¼ cup chopped flat-leaf parsley