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The following recipe was first featured in Boston Organics Newsletter number 31 of the year 2012, which you should be able to find online at http://www.bostonorganics.com/newsletter/2012/news_31.html.
It’s small wonder that this blend of kale, wild rice, fennel and more remains a perennial favorite in our deli — it’s a darn delicious way to enjoy leafy greens, whole grains, olive oil and other healthy ingredients. Vegetarian, Vegan, Gluten-Free.
1 cup uncooked organic wild rice1/2 cup olive oil 1/2 cup lemon juice1 teaspoon minced garlic1 teaspoon salt1 teaspoon black pepper1/2 bunch organic kale1/2 bunch organic chard1/2 red bell pepper, diced1/2 yellow bell pepper, diced1/2 fennel bulb, thinly sliced1 bunch green onion, chopped
1/2 cup chopped parsley
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.
Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When the rice is cool, toss with dressing.
Remove tough stems and ribs from greens and chiffonade. Combine with peppers, fennel, green onion and parsley. Just before serving, toss veggies with dressed rice.
Modified from a recipe by PCC Natural Markets (Find the original online at http://www.pccnaturalmarkets.com/pcc/recipes/emerald-city-salad)