Yield:4 to 6 servings

• 6 cups water 

• 1½ cups wild rice

• Sea salt

• ¼ cup olive oil

• ¼ cup fresh lemon juice (from 2 lemons) 

• 2 tablespoons Dijon mustard

• 1 bunch scallions

• 2 cups cherry or grape tomatoes (about 1 pint)

• 1 cup pitted green olives

• 1 packed cup parsley leaves and tender stems

• 1 (6- to 8-ounce) package feta

1. Step 1

   In a medium pot, bring 6 cups of water to a boil. Add the rice and 1 teaspoon salt; adjust the heat to maintain an active simmer with bubbles breaking across the surface. Partially cover and cook until the rice is tender, about 40 minutes.

2. Step 2

   Meanwhile, in a large serving bowl, make the dressing: Whisk together the olive oil, lemon juice and mustard until smooth. Prep the vegetables: Thinly slice the scallions, halve the tomatoes and olives (quartering any large ones), roughly chop the parsley and crumble the feta. Mix everything but the feta into the bowl with the dressing. Season lightly with salt and let sit until the rice is done.

3. Step 3

   Drain any excess water from the rice, then stir and shake the rice to cool slightly, about 30 seconds. Add the rice to the dressing, tossing to combine. Mix in the feta. Season to taste with salt. Serve immediately or store in the refrigerator in an airtight container for up to 3 days.

or to mark this recipe as cooked.