Wild Rice Salad With Sun-Dried Tomato - Al Fresca

Recipe Ingredients

4 oz	113g	Wild rice
2 tablespoons	30ml	Pine nuts - or more
4		Sun-dried tomatoes - chopped
1/4 cup	59ml	Pitted black olives - sliced
		Parsley - minced
1/4 cup	59ml	Olive oil
2 tablespoons	30ml	Red wine vinegar
		Salt and pepper

Recipe Instructions

Cook the rice in an abundant amount of boiling salted water in a large pot for 35 to 45 minutes or until the grains have almost doubled in size and are tender, but still chewy.

Drain the rice in a sieve and run cold water over to cool.

Drain thoroughly

Toast the pine nuts lightly (dry skillet) until tan. Let the nuts cool.

Combine the drained wild rice in a bowl with pine nuts, tomatoes, olives, etc.

Toss gently to mix

Source:
Viana la Place and Evan Kleiman in Cucina Fresca (1985)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.