Alberta Wild Rice With Pine Nuts and Fresh Rosemary

Ingredients

1 1/2 cups wild rice
1 small sprig rosemary
3 1/4 ounces pine nuts
2 sprigs mint
2 tablespoons olive oil
3/4 tablespoon champagne vinegar

Preparation

1
Put the wild rice and the vegetable stock in a medium sized saucepan and bring the liquid to a boil. Reduce the heat to low, add the bay leaf, the rosemary and simmer for 20 minutes or until the rice is cooked.
2
In the meantime, roast the pine nuts on a non-stick baking tray in a 350 degree oven for 3 minutes or until they become golden brown. When the rice is cooked, set it aside to cool before combining it in a bowl with the vinegar, the oil and the chopped mint. Add the roasted pine nuts, season to taste and serve this salad with fish or by itself.

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Yield:

4.0 servings

Added:

December 23, 2009

Creator:

Anonymous

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