Wild Rice Salad with Sun-Dried Tomato - Al Fresca

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Wild Rice Salad with Sun-Dried Tomato - Al Fresca Ingredients

4 oz Wild rice	Sliced
2 tb Pine nuts -- or more	Minced parsley
4 Sun-dried tomatoes --	1/4 c Olive oil
Chopped	2 tb Red wine vinegar
1/4 c Pitted black olives --	Salt and pepper

Instructions for Wild Rice Salad with Sun-Dried Tomato - Al Fresca

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

Main Ingredient: RiceCuisine: Uncategorized

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