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
Ingredients
- 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
Instructions
- 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.