Rice or potatoes, rice or potatoes. That’s the question that often dogs me during the late afternoon when I’m trying to figure out what to make for dinner, and which starch would better complement it. I happen to be a big fan of wild rice – the chewy texture, the nutty flavor – but sometimes it’s nice to mix it up a little. So, one night when I was whipping up a Mediterranean style dinner, I threw together this cool and flavorful wild rice salad. Simple to assemble and easy to prepare ahead of time, it’s filling and delicious on its own, but makes an excellent side dish, too. It’s a perfect accompaniment to lighter summertime cooking.
Ingredients
1 cup wild rice pilaf, cooked according to the package directions and cooled
1 cup marinated artichoke hearts, roughly copped
¼ cup jarred sundried tomatoes, chopped
¼ cup scallions, chopped
3 tablespoons Italian parsley, minced
2 tablespoons balsamic vinegar
1 tablespoon freshly squeezed Meyer lemon juice
Salt and pepper to taste
Fluff the rice with a fork. Add all ingredients to a mixing bowl. Stir to gently combine. Refrigerate until ready to serve. This can be served warm, chilled, or at room temperature.
