Forbidden Black Rice and Baby Kale Salad with Citrus Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh and hearty salad combining chewy black rice, tender baby kale, and a bright citrus dressing. This mediterranean-inspired salads (vegetarian) ready in about 50 minutes pairs black rice, water, ounces baby kale leaves into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup black rice under cold water until clear. In a medium pot, combine black rice and 2 1/2 cups water. Bring to a boil over high heat, then reduce to low, cover and simmer for 30-35 minutes until tender and water is absorbed. Remove from heat and fluff with a fork; let cool.
  2. Step 2: While rice cools, wash and pat dry 4 ounces baby kale leaves. Tear any large leaves into bite-sized pieces.
  3. Step 3: In a small bowl, whisk together 1/4 cup freshly squeezed orange juice, 2 tbsp lemon juice, 3 tbsp olive oil, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until dressing emulsifies and is bright.
  4. Step 4: In a large mixing bowl, combine cooled black rice and baby kale. Pour citrus vinaigrette over the salad and toss gently to coat evenly.
  5. Step 5: Sprinkle 1/4 cup toasted pumpkin seeds and 1/3 cup crumbled feta cheese over the top. Serve chilled or at room temperature for a refreshing, nutrient-packed meal.

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Frequently asked questions

How long does Forbidden Black Rice and Baby Kale Salad with Citrus Vinaigrette take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Forbidden Black Rice and Baby Kale Salad with Citrus Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black rice from drying out.

Can I substitute ingredients in Forbidden Black Rice and Baby Kale Salad with Citrus Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Forbidden Black Rice and Baby Kale Salad with Citrus Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Forbidden Black Rice and Baby Kale Salad with Citrus Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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