INGREDIENTS
2 c. Goose Valley wild rice, cooked
2 c. orzo pasta, cooked
1 c. grape tomatoes, halved lengthwise
1 cucumber, peeled and chopped
¼ c. Kalamata olives, pitted
½ c. dill, chopped
¼ c. olive oil
Lemon juice and zest to garnish
Salt and pepper to season
4 oz. Feta cheese, crumbled
PREPARATION
In a large bowl, mix together rice, orzo, tomatoes, cucumber, olives, dill, and olive oil. Toss to coat, add lemon, and then season with salt and pepper. Top with Feta cheese.