autumn wild rice salad

Wild rice, which technically is not “rice” at all, but rather the seeds of grasses grown mostly in North America, is gluten-free and chock-full of protein. This salad is a crowd-pleaser, often gracing our holiday table and perfect for potluck gatherings.

Yield 4–8 servings
Prep Time 15 minutes
Cook Time 45 minutes
CLEANSE

1 cup uncooked organic wild rice, thoroughly rinsed in cold water

4 cups water

Pinch of Himalayan pink salt

1 bunch curly or lacinato kale, stems removed, finely chopped

½ bunch chard, stems removed

1 tbsp olive oil

½ bulb fennel, thinly sliced

1 bunch scallions (white and green parts), chopped

½ cup chopped fresh Italian (flat-leaf) parsley

For the dressing

½ cup olive oil

½ cup freshly squeezed lemon juice

1 garlic clove, minced

1 tsp Himalayan pink salt

1 tsp freshly ground black pepper

1   In a large pot over high heat, combine the rice, water, and salt. Bring to a boil. Once boiling, reduce to a simmer and cover, cooking until all the water is absorbed, about 45 minutes. Remove from heat, and let cool.

2   To make the dressing, in a small bowl, whisk together all dressing ingredients. Pour the dressing over the rice, and toss until fully coated.

3   To prepare the chard, stack the leaves, roll, and slice into thin ribbons. In a large bowl, combine the chard, kale, and olive oil. Using your hands, massage thoroughly until the chard and kale become soft. Add the fennel, scallions, and parsley.

4   Before serving, toss veggies and dressed rice. Season with additional salt and pepper to taste.