Wild Rice Salad

How blessed is the man who does not walk in the counsel of the wicked, nor stand in the path of sinners, nor sit in the seat of scoffers!  But his delight is in the Law of the Lord, and in His law he meditates day and night.  Psalm 1:1-2

This recipe for a side dish was given to me by Rachel Jordan and it is DELICIOUS!!!  Such great flavor and you can eat off of it for several days.  You can put a piece of grilled chicken on top and make a meal out of it!  Pine nuts are a little expensive but well worth it to make this yummy recipe!  (We ate this before I got the photo, so in the absence of a food picture, I'm going to go back on my word and put a kid photo...i think the posts look cuter with a picture :)  )

1 box, wild rice, cooked & cooled

4 oz. feta, crumbled

1/2 C. diced green or yellow bell pepper

2/3 C. toasted pine nuts

2 oz. jar diced pimentos, drained

Dressing:

1/3 C. olive oil

3 T. white wine vinegar

salt & pepper to taste

Mix rice and other ingredients.  Pour dressing over rice mixture, stir well & refrigerate overnight.

Serves 6-8 as a side dish, 4-6 if plan on using as main dish with chicken on top.

Tips:

You can use more or less feta or pimentos depending on what you like.  Diced pimentos come in a 4 oz. or 7 oz. so just guestimate how much to put in.  It looks pretty if you do some yellow bell pepper and some green bell pepper.  (FYI, at Publix it is cheaper to buy the pack that has 1 red, green, and yellow bell pepper than to buy 2 peppers individually.)  I made this earlier in the day and just let it chill in fridge for 3 hours rather than overnight before we ate it.  It works both ways.  You also do not have to let the rice cool all the way if pressed for time.