Emerald City Salad Serving Size - 6 Prepared By - Tom Recipe Rating
			FOR WILD RICE: 2 1/2 cups water (or vegetable or chicken stock, depending on your taste) 1 tablespoon butter 1 teaspoon sea salt 1 cup wild rice FOR VINAIGRETTE: 1/4 cup apple cider vinegar 1 teaspoon Dijon mustard cracked black pepper 3/4 cup olive oil FOR SALAD; 1 cup shredded red cabbage 1 cup 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 1 ounce sunflower seeds
			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.) Making the vinaigrette. Combine the apple cider vinegar, mustard, remaining 1/2 teaspoon of sea salt, pepper, and olive oil in a jar. Put on the lid and shake it all up. Vinaigrette is done. 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 vinagrette, 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.