Wild Rice Salad

Wild Rice Salad

Ingredients

  • 2 1/2 cups water (or vegetable or chicken stock, depending on your taste)
  • 1 tbsp butter
  • 1 tsp sea salt
  • 1 cup wild rice
  • 1 cup shredded red cabbage
  • 1 cup lacinato kale, stems removed and chopped
  • 1/4 large red pepper, diced
  • 1/2 cup finely sliced fennel bulb
  • 1/4 cup Italian parsley, leaves removed
  • 1 ounce French feta (optional)
  • 1 ounce sunflower seeds (optional)

Directions

  1. Making the rice. Set a large saucepan over high heat. Pour in the water and bring it to a boil. Add the butter, 1/2 teaspoon of the salt, and the wild rice. Bring to a boil, then reduce to low. Cook until the wild rice has absorbed all the water but is not bone dry, about 60 to 70 minutes. (When you think the rice is done, tip the pan to one side to make sure there isn’t any water pooled on the bottom.)
  2. Finishing the salad. When the rice is warm to the touch but not steaming, combine all the vegetables together in a large bowl. Toss in the rice. Dress with a few tablespoons of the vinaigrette. Toss the salad. Taste. Season with more vinaigrette, salt and pepper, a little lemon juice, or whatever your taste says the salad needs. Crumble the French feta onto the salad, along with the sunflower seeds, and toss before serving.