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.
Prep Time 5 minutes
Total Time 1 hour
Servings 4


  • 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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