Name: Wild Rice Salad with Sun-Dried Tomato - Al Fresca
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

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)

A Message from our Provider:

“Buy into the firm foundation – Jesus!”