Brown Rice Kale Salad with Medjool Dates

0 Add rice to a medium saucepan with 2 cups water or vegetable broth and a pinch of sea salt. Bring to a boil, reduce heat to low and simmer, covered, for 45 minutes, until rice is fluffy and tender. Set aside to cool.
1 Place chopped onion in a bowl of water - this reduces the bitterness and makes the flavor less pungent. Soak for 20 minutes or so while you prepare the rest of the ingredients.
2 Heat a medium skillet over medium low heat and add the chopped walnuts. Toast for 5-7 minutes until golden and fragrant, stirring frequently and ensuring they don't scorch.
3 Add the kale to a bowl and drizzle with lemon juice and optional olive oil. Use your hands to massage for 15 seconds until tender.
4 Prepare the dressing by adding all ingredients to a jar and stirring to combine. Season to taste with salt and pepper.
5 Add all ingredients for salad to a serving bowl and drizzle with dressing. Toss to combine. Enjoy immediately or store in the fridge for up to 4 days. The hearty ingredients in this recipe will stay fresh and crisp even after being dressed!