Mediterranean Wild Rice with Olives and Tomatoes


Mediterranean Wild Rice with Olives and Tomatoes

Prep Time: 5 minutes

Total Time: 1 hour

Serving Size: 4

Mediterranean Wild Rice with Olives and Tomatoes

This wild rice recipe is packed with whole grains and is quick to prepare. The sundried tomatoes and Kalmata olives make it a great spring dinner salad.

Originally published on Food & Wine.


  • 1 cup wild rice
  • 8 cups cold water
  • Sea salt
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 cup thinly sliced sundried tomatoes
  • 1/2 cup thinly sliced kalamata olives
  • 2 tablespoons chopped parsley


  1. In a large saucepan, cover the rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the wild rice is tender but still chewy, about 1 hour. Drain the rice well.
  2. Toss the wild rice with the oil, vinegar, tomatoes, olives and parsley. Season with salt and serve.

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2 Responses to Mediterranean Wild Rice with Olives and Tomatoes

  1. Pudgy says:

    Thank you so much for sharing! I get cravings for parsley every so often, and I can’t stand parsley! I’ve made loads of different recipes that include it and they all get ruined by that disgusting plant. BUT THEN HERE IS THIS RECIPE. I made it, even tripled the amount of parsley, and it still tastes good! Yum yum yum!! I am so grateful for it. Will definitely be my go to.

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