My mom found a good recipe on our sun-dried tomato bottle. It turned out really good, but had way too much olive oil. Personally I’d reduce the amount to a couple of tablespoons and add more to taste. This was very filling and is great by itself or atop salad (which I did, pictures below).
Wild Rice Salad
- 8 oz wild rice
- 1/2 c sun-dried tomatoes
- 1/2 c black olives, sliced
- 1/2 c marinated artichoke hearts
- 1/4 c olive oil
- 2 tbls rice vinegar
- salt and pepper to taste
- optional: nuts, jalapenos, Daiya cheese
Cook the wild rice according to package instructions. Once cooked, run under cool water and drain well. Add the remaining ingredients to the rice. Serve over lettuce or as a side.