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    Wild Rice with Sun Dried Tomatoes


    • 4 ounces wild rice
    • 2 tablespoons pine nuts
    • 1 cup sun dried tomatoes, not packed in oil
    • 1/4 cup sliced black olives
    • 1/4 cup minced parsley


    Step 1
    Cook the rice in an abundant amount of boiling salted water in a large pot for 35 to 45 minutes or until the grains have almost doubled in size and are tender, but still chewy.
    Step 2
    Toast the pine nuts lightly (dry skillet) until tan and add to rice.
    Step 3
    Gently toss all ingredients together to mix.

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