- 1 cup wild rice
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 1 teaspoon minced garlic
- Salt and pepper, to taste
- 1/2 bunch kale
- 1/2 bunch chard
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/2 fennel bulb, thinly sliced
- 1 bunch green onions, chopped
- 1/2 cup chopped parsley
Bring 3 cups salted water to a boil; add rice. Bring back to a boil, cover and reduce heat to simmer. Cook until the water is absorbed, 60 to 65 minutes; remove from the heat and let cool.
Whisk together oil, lemon juice, garlic, salt and pepper. When rice is cool, toss with dressing.
Remove tough stems and ribs from greens and chiffonade (cut into ribbons). Combine with peppers, fennel, green onions and parsley. Just before serving, toss veggies with dressed rice.
Make ahead: Make this salad up to 4 days ahead and refrigerate until ready to serve.