Wild Rice Pilaf

• 1 12 teaspoons olive oil
• 2 tablespoons green onions, chopped
• 1 12 cups wild rice
• 34 cup mild cheddar cheese, grated
• 1 medium zucchini, diced
• 1 cup frozen sweet peas
• 1 12 teaspoons fresh chives, coursely chopped
• 1 12 teaspoons fresh parsley, coursely chopped
• salt and pepper
• 13 cup black olive tapenade

1. In a medium sized saucepan on medium heat add the olive oil and green onion, and let cook for 1 minute.
2. Add the wild rice and enough water to cover the rice, and let it come to a boil.
3. Let it then simmer for 10 minutes, stirring occasionally to avoid any stickiness to the bottom of the pan.
4. After the water has been evaporate add the remaining ingredients in order, and mix well.
5. Add the tapenade last when the rice has cooled, about five minutes.
6. Enjoy while still warm.

olive oil, green onions, wild rice, cheddar cheese, zucchini, frozen sweet peas, fresh chives, fresh parsley, salt, black olive tapenade

Taken from www.food.com/recipe/wild-rice-pilaf-379688 (may not work)