Rice Salad with Onion, Black Olives and Fresh Tomatoes

2 cups Arborio rice
1/2 cup wild rice - cook the two rice’s separately
1 medium onion
2 1/2 tablespoons olive oil
2 tablespoons red wine vinegar or balsamic vinegar
1 teaspoon sugar
3 pitted black olives, minced
Salt to taste
Pepper to taste
3 medium tomatoes
4 fresh mint leaves, minced

Cook the rice and let cool (cook according to recipes on rice packages). Meanwhile, slice the onion into thin rounds. In a large skillet over medium heat, warm the olive oil, then add the onion. Saute gently until slightly softened, about 3 minutes. Add the vinegar, sugar, olives, salt, and pepper and continue cooking until the onion is translucent, about 5 minutes. Set the onion sauce aside to cool. Peel, seed, and coarsely chop the tomatoes. When the rice is completely cooled, place it in a large mixing bowl, add the onion sauce, and stir to combine. Place the tomatoes and mint on top of the rice mixture and toss gently.