Megan’s Wild Rice & Kale Salad

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.

While the rice is cooking, whisk together the olive oil, lemon juice, garlic, salt, pepper, and maple syrup in a large bowl to make the dressing. Set aside.

Remove the ribs from the kale and finely chop the leaves. Add the kale to the bowl. Chop the green onions 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.

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 and give the rice a stir.

Add the rice to the bowl of dressed vegetables. Toss well to coat. Chill in the fridge for 30 minutes if desired.

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 up to 3 days.