PCC Emerald City Salad

• 1 cup uncooked organic 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 organic kale
• 1/2 bunch organic chard
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1/2 fennel bulb, thinly sliced
• 1 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.

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.