2 cups cooked brown rice
2 tablespoons olive oil
1 tablespoon tamari
1 teaspoon sesame oil
4 teaspoons rice vinegar
1 teaspoon maple syrup
1 and 1/2 teaspoons minced ginger
12 leaves dark green kale, stemmed and sliced into very thin ribbons (used a food processor if possible)
1/4 cup tamari-roasted almonds, roughly chopped
1/4 cup currants
1/4 cup pomegranate seeds
Whisk together olive oil, tamari, sesame oil, rice vinegar, maple syrup and ginger and pour over kale in a large salad bowl. Marinate for at least an hour. When you’re ready to serve, sprinkle with the tamari-roasted almonds and mix well with brown rice, pomegranate and currants. Sprinkle with rose hips for fun and color!
Roast raw almonds in a hot dry skillet, stirring frequently, until they start to brown. Pour in a few tablespoons of tamari and stir until the tamari is stuck to the almonds.