Kale Salad

Tonight's effort at blipping consisted of putting the bowl of our dinner on the floor, standing over it, and blipping. Wow.

Recipe:
- 1 cup uncooked organic wild rice
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 bunch organic kale
- 1/2 bunch organic chard
- 1/2 diced red bell pepper
- 1/2 diced yellow bell pepper
- 1/2 thinly sliced fennel bulb
- 1 bunch green onion, chopped
- 1/2 cup chopped parsley

Bring 3 cups of water to a boil. Salt the water (if desired) and add rice. Bring back to a boil, cover, reduce heat to simmer and cook for 60 to 65 minutes. When the water is absorbed, remove from heat and let cool.

Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic, salt and pepper. When the rice is cool, toss with dressing.

Remove tough stems and ribs from greens and chiffonade. Combine with peppers, fennel and green onion. Just before serving, toss veggies with dressed rice.