Alberta Wild Rice With Pine Nuts and Fresh Rosemary
By: Anonymous
Published: Wednesday, December 23, 2009 - 1:32am

Ingredients




1 1/2 cups wild rice
4 cups vegetable stock
1 small sprig rosemary
1 bay leaf
salt
pepper
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.