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.
1tablespoonred wine vinegar
1cupthinly sliced sundried tomatoes
1/2cupthinly sliced kalamata olives
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.
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!