• 2- 6oz. 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 Tbsp J. Olive Co. Cranberry-Pear Balsamic Vinegar
  • 1/2 cup crumbled feta cheese
  • 1/3 cup dried cranberries


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

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