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Today is April 8, 2020

Wild rice with feta and pecans

Side Dishes



2 (6-ounce) boxes of long grain and wild rice mix
1/2 red onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 cup J. Olive Co. EVOO
1/2 cup chopped pecans, toasted
4 tablespoons J. Olive Co. Cranberry-Pear Balsamic Vinegar
1/3 cup dried cranberries
1/2 cup crumbled feta cheese


Cook rice according to package directions and set aside to cool. When cooled, stir in onion, red pepper, yellow pepper, olive oil, pecans, balsamic vinegar and cranberries. Stir well, and then carefully fold in the feta cheese. Cover and refrigerate overnight.


*Originally published in the Jan./Feb.issue as part of the "Featured Article" on J. Olive Fine Oils and Balsamics

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