Autumn Wild Rice Salad


  • 1 cup uncooked organic wild rice
  • 1 bunch kale, chopped
  • 1/2 bunch chard, chopped
  • 1 bunch green onions, chopped
  • 1/2 cup parsley, chopped
  • 1/2 fennel bulb, thinly sliced
  • 1/2 cup fresh lemon juice
  • 1/2 cup olive oil
  • 1 clove garlic, minced
  • 1 tsp sea salt
  • 1 tsp black pepper


In a medium pot over high heat bring 3 cups water to a boil. Add wild rice. Bring to boil, reduce heat to low, cover, and simmer for 60 to 65 minutes or until all water is absorbed. Remove from heat and let cool.

In a small bowl, whisk together olive oil, lemon juice, garlic, sea salt and pepper. Pour dressing over rice and toss until fully coated.

Remove stems and ribs from kale and chard and cut into ribbons or tear into small pieces. In a large bowl, combine kale, chard, fennel, green onions and parsley. Before serving, toss veggies with dressed rice. Enjoy!