INGREDIENTS
- 2 cups cooked wild rice
- 1 cup boiled, peeled red beets diced
- 1 tbsp grape seed oil
- 1 clove finely chopped garlic
- 1 bunch black kale
- 1/4 cup cider vinegar
- 10 roughly chopped mint leaves
- 2 tbsp diced shallot
METHOD
- Warm the grape seed oil over medium to high heat, add in the diced shallots, finely chopped garlic and diced red beets.
- Slightly brown, add in the cooked wild rice, black kale and the cider vinegar.
- Warm through and then season with salt, ground pepper and the roughly chopped mint leaves. Serve immediately.