Wild Vegetable Salad

Directions:

1. Wash hands with soap and water.
2. Rinse rice in a fine mesh strainer until the water drains clear.
3. In a large pot, combine rice, vegetable broth, and thyme and bring to a boil over medium-high heat.
4. Reduce heat to low and simmer covered for 30 minutes.
5. Remove from heat, and let rest for 30 minutes. Drain.
6. While the rice is cooking, make the dressing. In a medium bowl (or food processor), combine garlic, thyme, lemon zest, lemon juice, olive oil, mustard, honey, black pepper, and salt (optional).
7. In a large bowl, add chopped kale. Add the dressing and with your fingers, massage the dressing into the kale for a few minutes. Then add the white beans, tomatoes, and dried cranberries. Stir to combine.
8. Add rice and mix to combine.
9. Store leftovers in a sealed container in the refrigerator for up to four days. This is a great salad to make ahead of time because the kale absorbs the flavors over time.