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.
Servings 4
Ingredients
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!
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.
haha I haven’t met too many parsley haters – so glad this one got you over the fear! xo
Hi, this recipe looks delicious but my husband cannot have vinegar so would lemon juice be a good substitute?
definitely!