Wild rice has a wonderfully nutty flavor and is rich in antioxidants, which may help to lower the risk of heart attack and slow down the aging process. When paired with kale, which has more iron than beef per calorie, and tossed with lemon juice, red bell peppers, and tomatoes, which are all a great source of vitamin C, this salad is loaded with flavor and nutrients. Since kale is such a sturdy green, you can even dress this salad and use leftovers for packed lunches throughout the week.
SERVES 4
Prep: 5 minutes
Pressurize: 6 minutes
Cook: 22 minutes
Natural Release: 10 minutes
Total: 43 minutes, plus chilling
1 cup wild rice, or wild and brown rice blend
1¼ cups water
2 tablespoons extra-virgin olive oil
¼ cup freshly squeezed lemon juice, plus more as needed
1 clove garlic, minced
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
2 teaspoons pure maple syrup
1 small bunch kale
5 green onions, tender white and green parts only
1 cup cherry tomatoes
1 red bell pepper
½ cup crumbled feta cheese
1 Add the wild rice and water to the Instant Pot. Secure the lid and move the steam release valve to Sealing . Select Manual/Pressure Cook and cook on high pressure for 22 minutes.
2 While the rice is cooking, in a large bowl, whisk together the olive oil, lemon juice, garlic, salt, pepper, and maple syrup to make a dressing and set aside.

3 Remove the ribs from the kale and finely chop the leaves (you should have about 2 cups); add the kale to the bowl. Chop the green onions (about 1 cup) and cut the tomatoes into quarters, adding both to the bowl as you work. Seed and chop the red bell pepper and add it to the bowl. Toss the vegetables to coat well in the dressing.
4 When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid. Give the rice a stir and add it to the bowl of dressed vegetables. (If you haven’t finished chopping the vegetables, you can finish as the rice cools.) Toss well to coat, then chill the bowl in the fridge for 30 minutes.
5 Just before serving, stir in the feta and taste and adjust the seasonings as needed, adding an extra squeeze of lemon juice to brighten the flavors. Store leftovers in an airtight container in the fridge for 3 days.