Wild Rice & Baby Kale Salad with Sharon Fruit

Cook rice in a large saucepan of boiling water until just tender, about 45 minutes. Drain and rinse with cold water to cool; drain well.

Meanwhile, whisk oil, and vinegar in a large bowl. Add the rice and kale; marinate at room temperature, stirring occasionally, for 15 minutes. Stir in persimmons, cranberries and parsley and serve.