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| | Wild Rice Salad with Sun-Dried Tomato - Al Fresca
4 ounces of wild rice
2 tablespoons of pine nuts or more
4 Sun-dried tomatoes, chopped
1/4 cup of pitted black olives, sliced
Minced parsley
1/4 cup of Olive oil
2 tablespoons of Red wine vinegar
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. 4 servings (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 Recipe By : Viana la Place and Evan Kleiman in Cucina Fresca (1985) |
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