Emerald City Salad

• 2 cups organic wild rice
• 1 bunch organic kale
• 1 bunch organic chard
• 1 red bell pepper
• 1 yellow pepper
• 1 fennel bulb
• 1 bunch green onions
• 1/2 cup chopped parsley
• 3/4 cup olive oil
• 3/4 cup lemon juice
• 2 teaspoons minced garlic
• 2 teaspoons salt
• 1 teaspoon black pepper

Whisk together olive oil, lemon juice, garlic, salt and pepper to make dressing.  Cook the rice in ample water.  (I rinse the rice and soak in cold water overnight, then drain and cook as usual, substituting chicken or vegetable stock for the water.  If making this for my low-carb self, I sometimes pare down the rice to 1 cup, or even omit.)

Drain the rice, and allow it to cool until it's no longer steaming, but is still warm.  Meanwhile, remove the tough stems and ribs from the kale and chard and chop the greens into bite size pieces.  Place the greens on a baking sheet, and cover them with the warm rice; allow it to cool to room temperature.

In a large bowl, combine the cooled rice and greens with diced peppers, thinly sliced fennel bulb and chopped green onions.  Add the dressing and toss until thoroughly combined.  Chill to allow flavors to combine.

Serve cold or at room temperature.