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
Make it step by step
- 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.
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.