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“The sliced olives are what really make this salad. I love the nutty flavor and texture of the rices too. A good way to get your grains on a hot day! Use the brown and wild rice that doesn't come with a seasoning packet, this has plenty of flavor on its own.”
READY IN:
1hr 20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the cooked rices in a large bowl while still warm.
  2. Add olives, onions, and parsley and toss to mix.
  3. Whisk together the vinegar and oil.
  4. Add to salad and toss thoroughly.
  5. Let cool to room temperature and serve.
  6. This can be made a day in advance, but it does taste better if it's not ice-cold from the fridge.

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