Step 1

Heat a glug of olive oil. Sweat the onion and garlic with the salt until translucent, about 5 minutes. Add the white wine and reduce by half. Add the wild rice and the soaking liquid and cook until tender, about 45 minutes.

Step 2

In a mixing bowl, sprinkle the kale with a pinch of salt. Massage the kale until it is dark green, limp, and tender in mouthfeel.

Step 3

Tear the mozzarella into rough chunks. Combine with the sour cream, lemon zest and juice, a good pinch of salt, and a couple of grinds of black pepper.

Step 4

When the wild rice is cooked, drain any residual liquid and let cool.

Step 5

Toss the tomatoes, kale, and wild rice together with a couple glugs of olive oil and a pinch of salt. Taste and adjust the seasoning. Dot with the creamed mozzarella and serve.