Emerald City Salad. Wild rice, fennel, yellow pepper, red cabbage, parsley, kale, chard……

This is one of my all-time favorite kale recipes, from my all-time favorite grocery store in Seattle, Puget Consumers Co-Op (PCC). It is wildly popular amongst Seattlites. If you are ever in the Seattle area you must check them out. It is a very refreshing salad, and despite all of the different flavors, kids usually love it!

Serves: 6 to 8

2-1/2 Cups water or vegetable or chicken stock
1 tablespoon butter (olive oil can be used as well)
1 teaspoon sea salt, divided
1 cup wild rice
1/4 cup lemon juice
1/4 cup olive oil
1 clove garlic, minced
1/2 cup chopped fennel bulb, core removed
1/2 red or yellow pepper, diced
1/2 cup chopped red cabbage
1/2 cup chopped Italian parsley
2 cups very finely chopped dark, leafy greens (6 to 7 leaves of chard, kale or collards)
Salt and lemon to taste
Pecorino or Gorgonzola cheese, for garnish (optional)

Bring water to a boil. Add butter, 1/2 teaspoon salt, and rice. Bring to a boil again, cover, lower heat, and simmer 60 to 65 minutes. Make sure all of the water is absorbed by tipping the pan to one side to check for pooled liquid.

Combine lemon juice, olive oil, garlic, and remaining 1/2 teaspoon of salt in a large serving bowl. Add fennel, red pepper, cabbage, parsley, and greens and toss thoroughly.

Once the rice is fully cooked, cool until it ceases steaming but is still warm, then place it on top of the dressed vegetables. When the rice cools to room temperature, toss it with vegetables. Taste the salad and adjust seasonings; some extra salt and/or lemon may be required. Garnish with cheese, if desired.

photo fitandfed.com

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