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
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.
