Wild Rice Salad With Sun-dried Tomato – Al Fresca
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cucina fres, Wild rice | 4 | Servings | |
INGREDIENTS
| 4 | oz | Wild rice |
| 2 | T | Pine nuts, or more |
| 4 | Sun-dried tomatoes | |
| Chopped | ||
| 1/4 | c | Pitted black olives |
| Sliced | ||
| Minced parsley | ||
| 1/4 | c | Olive oil |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 286
Calories From Fat: 155
Total Fat: 17.8g
Cholesterol: 0mg
Sodium: 89.7mg
Potassium: 308.5mg
Carbohydrates: 28.3g
Fiber: 3.7g
Sugar: 1.6g
Protein: 5.7g