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Wild Rice Salad with Sun-Dried Tomato - al fresca

A home-style Wild Rice Salad with Sun-Dried Tomato - al fresca made with Wild Rice, Pine Nuts, Sun Dried Tomatoes, Pitted Black Olives Minced Parsley, and Olive Oil. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 4 oz
• 2 tbsp
• 4
• 1/4 cup
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   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.

2. 2

   Drain the rice in a sieve and run cold water over to cool.

3. 3

   Drain thoroughly.

4. 4

   Toast the pine nuts lightly (dry skillet) until tan.

5. 5

   Let the nuts cool.

6. 6

   Combine the drained wild rice in a bowl with pine nuts, tomatoes, olives, etc. Toss gently to mix. (odd that cheese is not listed!?!)