Wild Rice Salad Olivo

Wild rice is an expensive but versatile ingredient. It is delicious cold or warm, al dente, or well-cooked. A bit of wild rice mixed with long grain or basmati rice dresses up the dish, but a recipe based entirely on wild rice is unusual and luxurious. This salad is particularly special because of the other less common ingredients: sun-dried tomatoes, Kalamata olives, and toasted pine nuts. The recipe originates with Jaylyn Olivo of Brookline, MA, and was printed in the July 1993 issue of Gourmet Magazine. The addition of scallions or red onion comes from an email correspondence with Jaylyn Olivo, July 2003.


In a large saucepan bring 5 cups water to a boil, add the wild rice, and simmer, covered, for 40 minutes. Drain the rice, and transfer it to a large bowl. Toss the rice with the pepper, tomatoes, olives, herbs, pine nuts, oil, lemon juice, and salt and pepper and onions or scallions. Cool. Serves 6.
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