Wild Rice Salad With Sun-dried Tomato - Al Fresca Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Wild rice,
2 tbsp: Pine nuts, or more
4: Sun-dried tomatoes --,
Chopped,
1/4 cup: Pitted black olives --,
Sliced,
Minced parsley,
1/4 cup: Olive oil,
2 tbsp: Red wine vinegar,
Salt and pepper,
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp