Wild Rice with Sundried Tomatoes, Pine Nuts and Black Olives

This has to be one of my all-time, favorite go-to dishes.  It just works on so many levels.  Awesome flavors and textures.  Very healthy.  Can be made a day ahead, and should be, as the taste just keeps climbing the ladder of lusciousness.  This dish is perfect for any occasion - wedding or picnic, Christmas or christening, and it's truly supreme when served at room temperature.  Make it the accompaniment to any of your favorite main courses and I promise you'll come back to it again and again.

Wild Rice Salad

1 cup wild rice

2 ½ cups chicken broth or water

¼ cup jarred sun-dried tomatoes, packed in olive oil, chopped

¼ cup pine nuts, toasted

8 kalamata black olives, pitted and halved

3 Tbsp. flat-leaf parsley, chopped

¼ cup extra-virgin olive oil

2 Tbsp. red wine vinegar

Salt and pepper

In a medium sauce pan, bring the chicken broth to a boil and add the rice.  Turn the heat to low, cover and cook until rice is tender, but still slightly chewy, about 45-50 minutes.  (Do not overcook!) Drain and place rice in a large bowl.  Add the remaining ingredients and stir.  Season to taste.  Let rice sit at least 4 hours for flavors to develop, but I highly recommend making it the day before.