This salad recipe that was handed down to me by my mother long time ago… Its never the same but always tastes delicious…
Olives paired with the strong sun-dried tomatoes create an instant Greek summer vibe, while the toasted pine nuts give as the crunch…
Spring Wild and White Rice Salad
1 cup long-grain white rice
1 cup wild rice
¼ cup pine nuts, lightly toasted
¾ cup sun-dried tomatoes, sliced
20 black olives, pitted and quartered (preferably Kalamata olives)
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, torn by hand
½ cup virgin olive oil
4 tablespoons balsamic vinegar
1 garlic clove, minced (optional)
salt to taste
pepper to taste
1. Cook both types of rice separately in an abundant amount of salted water, until the grains are tender yet firm to the bite; 16 to 18 minutes for the white rice and 30 to 40 minutes for the wild rice.
2. While the two types of rice are cooking, toast the pine nuts on an upper shelf of a 160℃ preheated oven until slightly golden, about 15 minutes.
3. Drain cooked rice in a large sieve and run cold water over it until the grains are cool to the touch. Drain thoroughly of the cold water and in a large serving bowl, combining the two types of rice. Mix in the pine nuts, pitted olives, sun-dried tomatoes and chopped parsley. Toss carefully.
4. To make the dressing: In a small bowl combine the olive oil, balsamic vinegar and the minced garlic. Whisk. Pour over the rice salad. Add salt and pepper to taste.
Just before serving, toss in the fresh basil.