INGREDIENTS
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1 cup wild rice
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3 cups vegetable broth or water
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1 garlic clove, minced
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2 tablespoons extra-virgin olive oil
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2 tablespoons rice vinegar
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1 tablespoon chopped fresh mint
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Salt and freshly ground black pepper
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TOPPING
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1 bunch kale, roughly chopped
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2 tablespoons olive oil
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1 tablespoon rice vinegar
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1/4 cup pomegranate seeds
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1 orange, cut into segments
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1/4 cup pumpkin seeds
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2 hard-boiled eggs
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Salt and freshly ground black pepper