EMERALD CITY SALAD

Steps:

• Bring water or stock to a boil, add butter, 1/2 tsp salt and rice. Bring back to a boil, cover, lower heat and simmer 60-65 minutes or until all liquid is absorbed. While rice is cooking, in a large serving bowl, combine lemon juice, olive oil, garlic, and remaining 1/2 tsp salt. Add fennel, bell pepper, red cabbage, parsley and then the greens. Once rice is fully cooked, cool until it no longer is steaming, but is still warm, and then spread it like a blanket over the greens. When the rice cools to room temperature, toss the rice with the vegetables and dressing. Taste and adjust seasonings, add more salt or lemon juice if desired.