Brown and Wild Rice Salad with Grapes and Kale Recipe

Bring brown and wild rice blend water orange juice and salt to a boil in a saucepan. Reduce heat to medium-low cover and simmer until rice is tender 30 to 45 minutes. Drain excess liquid fluff rice with a fork and cook uncovered for 5 minutes more. Remove from heat and let cool 20 to 30 minutes.

Combine agave nectar olive oil and apple cider vinegar in a small bowl for the dressing.

Add dressing kale bell pepper pine nuts grapes celery parsley basil and lemon zest to the cooled rice and mix well. Refrigerate for 1 hour before serving.