• Difficulty Easy
  • 15 Ingredients



  • 2 cups cooked white basmati rice
  • 2 tblsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • pinch salt and pepper
  • 1 bunch kale finely chopped
  • 2 tomatoes, diced
  • 1 cucumber
  • 1/4 cup slivered almonds, toasted
  • parsley
  • squeeze lemon juice
  • 2 tbls dijon mustard
  • 3 tbls red wine vinegar
  • 6 tbls olive oil
  • pinch salt and pepper


  1. Heat the olive oil in a pan add the onions, sprinkle over a pinch of salt and cook on a LOW heat for 8-10 minutes until caramelized.
  2. Add the garlic and kale and cook for a further 2-3 minutes.
  3. Put the rice in a large bowl, add the cooked onions, garlic and kale. Chop the tomatoes and cucumbers and add them to the mixture together with the toasted almonds.
  4. Dressing: put mustard, vinegar, olive oil, salt and pepper together in a jar, screw the lid on tight and shake well and pour over the rice. Add some chopped parsley, a squeeze of lemon and another sprinkling of salt and pepper if needed.

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