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Wild Rice Salad with Sun-Dried Tomato - al fresca

Make Wild Rice Salad with Sun-Dried Tomato - al fresca at home with Wild Rice, Olive Oil, and Red Wine Vinegar. Scale it up or down for the number of people at the table.

Ingredients

• 4 oz
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   Recipe By: Viana la Place and Evan Kleiman in Cucina Fresca (1985)

2. 2

   Serving Size: 4 Preparation Time:0:00

3. 3

   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.

4. 4

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

5. 5

   Drain thoroughly.

6. 6

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

7. 7

   Let the nuts cool.

8. 8

   Combine the drained wild rice in a bowl with pine nuts, tomatoes, olives, etc. Toss gently to mix.