Are you looking for more gluten free recipes? PCC has a great selection at the click of a button here.
This is one such recipe. It's one of the best selling items in the deli. I like it with baked chicken and sriracha sauce on top!
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| photo from PCC's website |
- 1 cup uncooked 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
Preparation
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 heat and let cool.
Whisk together oil, lemon juice, garlic, salt and pepper. When the 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.
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