PCC is the local co-op in Seattle, Washington. This recipe is my favorite use of kale, and is a wonderful dish any time of year. If you live in Seattle, you can usually find this in the deli. YUM!
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 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
**Optional: add toasted almonds or walnuts, if desired
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 and green onion. Just before serving, toss veggies with dressed rice.
Serves 6 to 8
Recipe from PCC Natural Markets, Seattle, Washington: http://www.pccnaturalmarkets.com
