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Blog - Boil In Bag

Brown Rice and Kale Salad with Sorghum Vinaigrette

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Original publish date April 6, 2017

I love a hearty salad that can also serve as a meal, but I want that salad to be chockfull of flavor and healthy benefits. You can’t get much better than this Brown Rice and Kale Salad with added flavors of tartness coming from the pomegranate seeds and gooseberries along with the crunchiness of the chopped pistachios.

And don’t overlook the depth of richness added with the sorghum vinaigrette.

Yes, sorghum. This is sorghum syrup made from sorghum cane (also known as milo). Don’t get it mixed up with sugar cane molasses. You may have to ask your grocer to start stocking it for you. Or, you can order that online.

Using Riceland’s Boil-in-Bag Whole Grain Brown Rice makes preparing this salad a snap. I have to admit, I had to be convinced about the quality of this product when it first came on the market. My experiences with “instant” rice had never been good, and I knew I had a surefire method of cooking brown rice successfully every time. Why bother, I thought?

I’ve been converted. It is so nice to reach in the pantry and have a really nice dish of brown rice ready in 10 minutes rather than 60. And that brown rice nutty flavor is not sacrificed at all. One bag is the perfect amount for this salad which serves 2 generously as a meal and 4 as a side salad.

You can purchase Riceland’s Boil-in-Bag rice from the Riceland Store.



  • 1 bag Riceland Premium Boil-in-Bag Whole Grain Brown Rice
  • 1 bunch fresh Tuscan kale
  • 1/4 cup pomegranate arils
  • 3-4 ounces gooseberries, halved (substitute well-drained mandarin oranges, if desired)
  • 1/4 red onion, thinly sliced and coarsely chopped
  • 1/3 cup chopped pistachios (substitute glazed walnuts or glazed pecans for a different flavor)

Sorghum Vinaigrette

  • 1- 1 1/2 teaspoons sorghum syrup
  • 1 teaspoon Dijon mustard
  • 1 small shallot, grated or minced finely
  • 3 Tablespoons white wine vinegar (substitute Champagne or white balsamic)
  • 1/4 cup Riceland Rice Bran Oil
  • 1/2 teaspoon kosher salt, plus more
  • 1/4 teaspoon freshly cracked black pepper


1. Prepare Riceland Premium Boil-in-Bag Whole Grain Brown Rice according to package directions; set aside to cool completely.

2. Remove and discard kale stems; julienne kale leaves; set aside.

3. Prepare the sorghum vinaigrette: In a small bowl or pint jar, whisk (or shake) together the sorghum syrup, Dijon, shallot, vinegar and Riceland Rice Bran oil until it is emulsified. Season with salt and pepper.

4. About 1/2 hour before serving, combine rice and kale; toss well to combine.

5. Toss pomegranate arils, gooseberries and red onions with the kale mixture and about half of the vinaigrette.

6. At serving, add additional vinaigrette as desired.

7. Garnish with chopped pistachios.

Notes: I double or triple the vinaigrette and keep the extra on hand in the refrigerator to use as desired. It’s our favorite salad dressing. Just let it come to room temperature and shake well before using.

Add leftover deli chicken and shaved parmesan or goat cheese to make this salad a full meal.


By The Women Bloggers member Debbie Arnold of DiningwithDebbie.net.

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