Wild rice salad with sun-dried tomato - al fresca

Yield: 4 Servings

Measure Ingredient
4 ounces Wild rice
2 tablespoons Pine nuts -- or more
4 \N Sun-dried tomatoes --
\N \N Chopped
¼ cup Pitted black olives --
\N \N Sliced
\N \N Minced parsley
¼ cup Olive oil
2 tablespoons Red wine vinegar
\N \N Salt and pepper

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.

(odd that cheese is not listed!?!) Posted to Master Cook Recipes List, Digest #115 Date: Tue, 11 Jun 1996 10:45:12 -0700 (PDT) From: PatH <phannema@...>

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

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