Lorna Jane’s Kale, Black Rice & Raspberry Salad

Four Ways To Cook With Rice!
Lorna Jane

Health and Fitness Expert

Nov 11, 2021

Preparation & Cooking Time 35 minutes
Serves 2


1 cup (200g) black rice
150g (5 ounces) purple kale,
trimmed, chopped coarsely
2 tablespoons extra-virgin olive oil
1/2 cup (75g) fresh raspberries
1/2 cup (50g) roasted walnuts,
chopped coarsely
50g (1. ounces) soft goat’s
cheese, crumble

Raspberry vinaigrette
1/2 cup (75g) fresh raspberries
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon filtered water
1 teaspoon raw honey

1 Rinse rice well; drain. Cook rice in a medium saucepan of boiling filtered water, about 25 minutes or until tender; drain. Rinse under cold water; drain.
2 Meanwhile, preheat oven to 200°C/400°F.
3 Combine kale with the oil on an oven tray, season; roast about 10 minutes or until crisp.
4 To make the raspberry vinaigrette, blend or process the ingredients until smooth and well combined.
5 Combine rice and kale with the vinaigrette in a large bowl; toss well to combine. Serve sprinkled with raspberries, nuts and cheese.

Cook’s Notes: 
Nutritional count per serving protein (17.6g),
Carbohydrate (87.7g), total fat (52.6g), fibre (11.1g).

Try another delicious recipe by Lorna Jane here.


Lorna jane Nourish
Lorna Jane NOURISH

The Carousel thanks Lorna Jane’s NOURISH: The Fit Woman’s cookbook for this recipe.


By Lorna Jane

Health and Fitness Expert

More than thirty years ago, Lorna Jane Clarkson was an Aerobics instructor in Brisbane, Australia. Frustrated with the boring workout fashion of the 1980s, she started making Lorna Jane Activewear. She then started selling items in stores and now she's still committed to activewear but she's also written cook books and is committed to a healthy lifestyle in general.


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