As seen in our April 2013 issue.
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Orange: The juice and zest of two oranges – sourced from JBC Organic Farms in Austin – are used.
Rice: Gluten-free heirloom black rice is boiled with water and a little bit of of olive oil.
Cranberries and walnuts: Three cups of dried cranberries and chopped walnuts are tossed in the salad.
Kale: Kale is washed, gently massaged, and chopped into bite-size pieces. It’s then tossed by hand with the rice, orange, cranberries, and walnuts, so the greens don’t lose their texture. A pinch of salt makes the citrus flavor pop.
