Grains and Greens Salad - Lunch Version

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Grains and Greens Salad - Lunch Version

Kim
The Cook
6 Servings
10 Ingredients
2 Comments

A light meal or side dish featuring whole grains and leafy greens. Perfect for picnics and potlucks.

6 Servings
10 Ingredients
2 Comments

Ingredients

  • 1 ½ cups 7 Grain Rice
  • 3 cups Chicken Broth/Stock
  • 8 individual Bacon
  • 2 teaspoons mince Garlic, Cloves
  • 1 ¼ cups dice Onion
  • 8 cups chop Kale
  • 2 tablespoons Olive Oil
  • 1 tablespoon Lemon Juice
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper

Containers

Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cook pilaf in chicken broth according to package directions.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cook pilaf in chicken broth according to package directions.
  2. Meanwhile, cook bacon over medium low heat in a large skillet until crisp. Remove to a paper towel and reserve drippings in a small bowl (not plastic).
  3. Place about 1 tablespoon of bacon drippings back into the pan. Cook garlic over medium heat 1-2 minutes until fragrant. Remove to a large bowl.
  4. Add another tablespoon bacon drippings. Cook onions over medium heat 8-10 minutes until they just start to brown. Remove to bowl.
  5. Add another tablespoon of bacon drippings and cook kale over medium heat in batches (about 2 cups in size). Cook kale 1-2 minutes until it just begins to brown. Remove to bowl.
  6. Repeat adding bacon drippings as necessary. Add cooked pilaf and cooked chopped bacon to the bowl.
  7. Whisk together olive oil and lemon juice in a small bowl with salt and pepper to taste, then drizzle over the salad and toss together.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 1.5 cups
Amount Per Serving
Calories
547
Total Fat
19g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
21g
Sodium
689mg
Total Carbohydrates
79g
Fiber
12g
Sugar
7g
Protein
17g
WW Freestyle
15

2 Comments

Join the discussion
    1. Yes, you could substitute whatever greens you have on hand. Beet greens make a great substitute for kale, spinach, and other greens.