Wild Rice with Artichokes and Olives
This comforting and savory Wild Rice with Artichokes and Olives is perfect for a satisfying meal or side dish. Plus, it's full of sun-dried tomatoes, lemon, and fresh herbs to add lots of fresh flavors.
Servings: 3 people
- 1 cup uncooked wild rice
- 1 cup vegetable broth
- 3/4 cups water
- 1 cup marinated artichokes drained
- 1/2 cup sun-dried tomatoes marinated or not
- 1/3 cup kalamata olives
- 1 tbsp olive oil divided
- 1/4 tsp kosher salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- Juice of 1 1/2 lemons
- 1/4 cup fresh parsley plus more for serving finely chopped
In a medium saucepan, add the wild rice, vegetable broth, and water. Cover then bring to a boil, then set heat to low and gently simmer until all water is absorbed. Leave rice covered for another 10 minutes.
Meanwhile, roughly chop the artichokes and kalamata olives (or leaves olives whole if preferred). Finely chop the sun-dried tomatoes.
When rice is done cooking, add the olive oil to the rice, and the remaining ingredients. Gently stir to combine.
Serve topped with more fresh chopped parsley.