Wild Rice Salad

By bdeedman

Ingredients

• 8 oz. wild rice
• 2 Tbsp pine nuts
• 1/2 cup sun dried tomatoes, drained and chopped
• 1/2 cup marinated artichoke hearts
• 1/2 cup pitted black olives, sliced
• 1/2 cup olive oil
• 2 Tbsp rice vinegar
• salt, pepper, minced parsley

Preparation

Step 1

Cook rice in a large pot with an abundant amount of boiling salted water for 35 to 40 minutes or until grains have doubled in size and are tender. Drain rice and run cold water over to cool. Toast pine nuts lightly in a dry skillet until tan and cool. Combine drained wild rice with pine nuts and remaining ingredients