2 cups very finely chopped dark leafy greens (6-7 leaves of chard, kale or collards)
Salt and pepper to taste
Bring water or stock to a boil. Add coconut oil, salt and rice. Bring to a boil again. Lower heat, and simmer 45-55 minutes until water is absorbed. Combine lemon juice, olive oil and garlic. Set aside. In a large salad bowl combine fennel, red pepper, cabbage, parsley, and greens. Add olive oil dressing and toss thoroughly. Once rice is fully cooked, cool slightly and put on top of dressed vegetables while still warm. Let site 5-10 minutes. This will wilt (slightly cook) the greens. Toss again. Adjust seasonings. Serve at room temperature.