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    (updated March 20, 2017) // by Phoebe Lapine // 4 comments

    Mediterranean Wild Rice with Olives and Tomatoes

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    Mediterranean-Wild-Rice-with-Olives-and-Tomatoes

    Mediterranean Wild Rice with Olives and Tomatoes

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    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.
    Prep Time 5 minutes
    Total Time 1 hour
    Servings 4
    Author Phoebe Lapine

    Ingredients

    • 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

    Instructions

    • 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.
    • Toss the wild rice with the oil, vinegar, tomatoes, olives and parsley. Season with salt and serve.

    Nutrition

    Serving: 4g
    If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!

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    Comments

    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.

      Reply