Ingredients
1cupwild rice
1¼cupswater
2tbspextra-virgin olive oil
¼cuplemon juice,plus more as needed from 1 to 2 lemons
1clovegarlic,pressed, or minced
½tspfine sea salt
¼tspfreshly ground black pepper
2tspmaple syrup
1bunchkale,such as Lacinato aka Tuscan or dinosaur
5onions,tender white and green parts only
1cupcherry tomatoes
1medium red bell pepper
½cupfeta cheese,or goat cheese, crumbled, optional
Preparation
Add the wild rice and water to an Instant Pot. Secure the lid and move the steam release valve to Sealing.
Select Manual or Pressure Cook and cook on High pressure for 22 minutes.
While the rice is cooking, in a large bowl, whisk together the olive oil, lemon juice, garlic, salt, pepper, and maple syrup to make the dressing.
Set aside.
Remove the ribs from the kale and finely chop the leaves (there should be about 2 to 3 cups).
Add the kale to the bowl. Chop about 1 cup of green onions and cut the tomatoes into quarters, adding both to the bowl while working.
Seed and chop the red bell pepper and add it to the bowl. Toss the vegetables to coat well in the dressing.
When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure.
When the floating valve drops, remove the lid and give the rice a stir.
Add the rice to the bowl of dressed vegetables. Toss well to coat.
Chill the bowl in the fridge for 30 minutes, if desired.
Just before serving, stir in the feta, taste, and adjust the seasonings as needed. Add an extra squeeze of lemon juice to brighten the flavors.
Store the leftovers in an airtight container in the fridge for up to 3 days.
