Emerald City Salad

To make a low carb version, omit the rice.

Source: Marcia Willsie of EzekielsTable.com

Ingredients

1 cup
uncooked wild rice
1⁄2 cup
oilve oil
1⁄2 cup
lemon juice
1 teaspoon
garlic (minced)
1 teaspoon
salt
1 teaspoon
black pepper
1⁄2 bunch
kale
1⁄2 bunch
Swiss chard
1⁄2
red pepper (diced)
1⁄2
yellow pepper (diced)
1⁄2
fennel bulb (thinly sliced)
1 bunch
green onions (chopped)
1⁄2 cup
parsley (chopped)
Yields:
servings

Instructions

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. Combine with peppers, fennel, green onion and parsley. Just before serving, toss veggies with dressed rice.