Emerald City Salad

Name: Emerald City Salad
Ingredients: 1 cup uncooked wild rice; 1/2 cup olive oil; 1/2 cup lemon juice; 1 teaspoon minced garlic; 1 teaspoon salt; 1 teaspoon black pepper; 1/2 bunch kale; 1/2 bunch swiss chard (or spinach); 1/2 diced red bell pepper; 1/2 diced yellow bell pepper; 1/2 thinly sliced fennel bulb; 1 bunch green onion, chopped; 1/2 cup chopped parsley; toasted almonds (optional) or walnuts (optional)

14 ingredients

3 steps

Ingredients

1 cup uncooked wild rice
1/2 cup olive oil
1/2 cup lemon juice
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon black pepper
1/2 bunch kale
1/2 bunch swiss chard (or spinach)
1/2 diced red bell pepper
1/2 diced yellow bell pepper
1/2 thinly sliced fennel bulb
1 bunch green onion, chopped
1/2 cup chopped parsley
toasted almonds (optional) or walnuts (optional)

Directions

1

Bring 3 cups of water to a boil. Salt the water (if desired) and add rice. Bring back to a boil, cover, reduce heat to simmer and cook for 60 to 65 minutes. When the water is absorbed, remove from heat and let cool.
2

Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When the rice is cool, toss with dressing.
3

Remove tough stems and ribs from greens and chiffonade. Combine with peppers, fennel and green onion. Just before serving, toss veggies with dressed rice.