Emerald City Salad
Makes 6 to 8 servings.
2 ½ cups water, vegetable or chicken stock
1 tablespoon butter
1 teaspoon sea salt, divided
1 cup wild rice
¼ cup fresh lemon juice
¼ cup olive oil
1 clove garlic, minced
½ cup chopped fennel bulb, core removed
½ red or yellow pepper, diced
½ cup chopped red cabbage
½ cup chopped parsley
2 cups very finely chopped dark, leafy greens
(about 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, ½ teaspoon of the salt, and rice. Bring to a boil again, cover, lower heat, and simmer 60 to 65 minutes. Make sure all the water is absorbed by tipping the pan to one side to check for pooled liquid.
Combine lemon juice, olive oil, garlic, and the remaining ½ 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 the vegetables. Taste the salad and adjust seasonings with some extra salt and/or lemon juice. Garnish with cheese, if desired.
Recipes from Feeding The Whole Family by Cynthia Lair.
Makes 6 to 8 servings.
2 ½ cups water, vegetable or chicken stock
1 tablespoon butter
1 teaspoon sea salt, divided
1 cup wild rice
¼ cup fresh lemon juice
¼ cup olive oil
1 clove garlic, minced
½ cup chopped fennel bulb, core removed
½ red or yellow pepper, diced
½ cup chopped red cabbage
½ cup chopped parsley
2 cups very finely chopped dark, leafy greens
(about 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, ½ teaspoon of the salt, and rice. Bring to a boil again, cover, lower heat, and simmer 60 to 65 minutes. Make sure all the water is absorbed by tipping the pan to one side to check for pooled liquid.
Combine lemon juice, olive oil, garlic, and the remaining ½ 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 the vegetables. Taste the salad and adjust seasonings with some extra salt and/or lemon juice. Garnish with cheese, if desired.
Recipes from Feeding The Whole Family by Cynthia Lair.
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