| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cucina fres, Wild rice |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Wild rice |
| 2 |
tb |
Pine nuts — or more |
| 4 |
|
Sun-dried tomatoes — |
|
|
Chopped |
| 1/4 |
c |
Pitted black olives — |
|
|
Sliced |
|
|
Minced parsley |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Red wine vinegar |
|
|
Salt and pepper |
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.
(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@wizard.ucr.edu>
Recipe By : Viana la Place and Evan Kleiman in Cucina Fresca (1985)
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