Hi everyone! Hope you are all finding warmth and joy during these long, dark months of winter. I want to share this awesome recipe with you all because it’s one of my favorite salads! It’s not my recipe, it’s from our local food co-op called PCC and we usually get it from their prepared foods section. Kyle and I recently visited the Edible City exhibit at the MOHAI here in Seattle and part of the exhibit was the story of the co-op and they gave us the recipe for this salad – The Emerald City salad. I was worried that this recipe wouldn’t be as good as the real thing, but I’ve gotta say… it’s pretty darn close!
I’m not really a fan of “traditional” salads, but I like this salad because it’s heartier and more nutrient-dense than your regular old lettuce-tomato-cucumber. I like that it has dark, leafy greens, colorful peppers, and rice which makes it more filling. If you want to make a meal out of this salad, you could add grilled chicken, chickpeas, or feta cheese!
This is a great salad to prepare a large batch of at the beginning of the week for your lunches and as a side with your dinner. Keep the rice and veggies separate if you aren’t going to eat it all right away – you can mix it together in the morning if you’re packing it for lunch that day and the flavors in the rice will soak into the greens and be even more delicious!
I hope you enjoy this little piece of the Emerald City at home. And if you’re ever in Seattle head to PCC to try out this classic from the co-op!
- 1 cup rice *
- ½ cup olive oil
- ½ cup lemon juice
- 1 teaspoon minced garlic
- Salt and pepper, to taste
- ½ bunch kale
- ½ bunch chard
- ½ red bell pepper, diced
- ½ yellow bell pepper, diced
- ½ fennel bulb, thinly sliced
- 1 bunch green onions, chopped
- ½ cup chopped parsley
- *The original recipe calls for wild rice, but I used Bhutan red rice because it was much, much cheaper!
- Add 1 cup Bhutan red rice, 2 cups water, and a pinch of salt to a pot. Bring it to a boil, then reduce heat and simmer for 45 minutes. Remove from heat. (If you are using a different type of rice, follow the directions on the package.)
- Mix together the olive oil, lemon juice, garlic, salt and pepper - whisk until combined. Pour over the rice when it has cooled and toss to coat.
- Cut your kale and chard into thin strips and mix together with the peppers, fennel, green onions, and parsley.
- Mix the rice and veggies together and serve.
- *To make this recipe low-FODMAP, omit the minced garlic and fennel; instead, use 1/4 regular olive oil and 1/4 garlic-infused olive oil.