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)