Emerald City Salad

PCC is the local co-op in Seattle, Washington. They make this wonderful salad and I hope you will enjoy it too!

• Ready In: 1 hr 20 mins
• Yields: 6-8

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.