Wild and Brown Rice Salad

• 1 12 cups brown and wild rice mix, prepared according to package directions
• 12 large pimento stuffed olives, sliced
• 14 cup parsley, minced
• 13 cup green onion, minced
• 14 cup red wine vinegar
• 13 cup extra virgin olive oil
• salt and pepper

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.

brown, olives, parsley, green onion, red wine vinegar, extra virgin olive oil, salt

Taken from www.food.com/recipe/wild-and-brown-rice-salad-223147 (may not work)