By Cynthia Lair
This whole-meal salad was inspired by one served in the delicatessen at Seattle’s unique natural foods grocery chain, Puget Consumers Co-op. The warm rice and lemon dressing slightly wilt the assertive greens, making them quite tasty. The combination of whole grains, vegetables, olive oil, and cheese makes the dish complete on its own.
Watch the Cookus Interruptus video on making Emerald City Salad.
2 1/2 cups water or stock
1 tablespoon butter
1 teaspoon salt
1 cup wild rice (black grains, 1/2 inch long)
1/4 cup lemon juice
1/4 cup olive oil
1 clove garlic, minced
1/2 cup chopped fennel root
1/2 red or yellow pepper, diced
1/2 cup chopped red cabbage
1/2 cup chopped Italian parsley
5-7 leaves kale, collards, and/or chard (2 cups chopped)
salt and pepper to taste
1/2 cup crumbled Gorgonzola cheese
Bring water or stock to a boil. Add butter, 1/2 teaspoon salt, and rice. Bring to boil again, cover, lower heat, and simmer 60 minutes or more, until all water is absorbed. Combine lemon juice, olive oil, garlic, and remaining 1/2 teaspoon of salt in a large salad bowl. Add fennel, red pepper, cabbage, and parsley. Remove the large stems from the leaves of the greens you’ve selected and roll up the leaves. Cut thin 1/4-inch strips off the end of the rolled up piece of greens. Pile greens atop other vegetables. Once rice is fully cooked, spread it like a blanket over the greens. When the rice has quit steaming, thoroughly toss all ingredients together. Season to taste; some extra salt and/or lemon may be required. Sprinkle cheese over the top.
Preparation time: 75 minutes