8 oz. wild rice
1/4 c. pine nuts
8 oz. sun dried tomatoes (optional, I usually use fresh ones if available or nothing at all)
1/2 c. sliced black olives
1/2 c. sliced red bell pepper
1/2 c. olive oil
1/4 c. red wine vinegar
1 tbsp. minced parsley
1/2 tsp. salt
Fresh ground pepper to taste

Cook wild rice in large pot of boiling water, salted, 30 to 40 minutes. I like it crunchy so I watch the rice closely. Drain and rinse under cold water. Drain thoroughly. Cook pine nuts in 1 tablespoon of olive oil until lightly toasted. Cool. Put all ingredients into a large bowl. Toss gently. Refrigerate for at least 8 hours. Bring to room temperature to serve.

I play with this recipe. I put feta cheese, artichoke hearts, radishes, carrots, celery, anything I have in the refrigerator. I use it as a main dish when I fill it up with goodies or as a side dish when I stick closer to the original recipe.

Sometimes I use red wine vinegar instead of tarragon or even some of the parsley and pepper dressing we have in the store.