PCC Emerald City Salad

Serves: 8 to 10 people as a side dish

Your rating: None (244 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

It's small wonder that this blend of kale, wild rice, fennel and more remains a perennial favorite in our deli — it's a darn delicious way to enjoy leafy greens, whole grains, olive oil and other healthy ingredients.

Ingredients

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.

Notes

Make ahead: Make this salad up to 4 days ahead and refrigerate until ready to serve.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: bell peppers, chard, cruciferous vegetables, fennel, greens, kale, salad, whole grains, wild rice

Comments

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I like to use the red chard.

I like to use the red chard. After cutting off the stems, I can dice them and add them to the salad, adding a nice color!

Converts even the most difficult carnivore

This is my go-to salad when i am trying to secretly force healthy raw leafy greens on someone. I have made this salad for veggie lovers and veggie haters alike and have made a fan of it everytime. This is a well rounded salad with a ton of flavor (if you are generous with the salt, lemon and garlic) and wonderful presentation. Its versatile enough to omit some ingredients IF you absolutely have to (yellow bell pepper, green onion or fennel). I have also added other veggies in for fun and used brown rice in a pinch.

Favorite

Favorite

Emerald City Salad.....yummy!

Emerald City Salad.....yummy!

Love

I'm new to this salad and absolutely love it. It's so substantial, flavorful and healthy. I can't wait to try to make it at home.

Love it hot!

Pan fry this with a little bit of olive oil and it is EXTRA good. I'm a convert now...

The BEST thing you can do to kale!!

And, it's $8/lb if you buy it made at PCC...

One of my favorite all time salads!!

I am so happy to see that PCC has provided a scaled down recipe! I no longer live in WA and have been craving this favorite salad of mine. Thank you so much for your recipes!!

Easy to adapt

Used apple cider vinegar in place of lemon juice. I agree with another's comment of cutting back to about 1/3 cup. Substituted 1c. millet for a cup of the rice. It made it even prettier and I liked the texture variety. The veggies are so easy to sub for whatever you have on hand. Try adding an apple to the mix. Very good salad, difficult to mess up.

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