Wild Rice and Pine Nut Salad

wild-rice-pine-nut-salad
Photo by Charles Masters
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 312 calories
    • Fat 14 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 250 mg
    • Protein 6 g
    • Carbohydrate 41 g
    • Sugar 0 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 18 mg

Ingredients

  1. Check 2cups wild and long-grain rice blend (discard spice packet, if included)
  2. Check 1/2cup pine nuts
  3. Check 1cup chopped fresh flat-leaf parsley
  4. Check 1/4cup chopped fresh tarragon
  5. Check 1/4cup olive oil
  6. Check 2tablespoons fresh lemon juice
  7. Check kosher salt and black pepper

Directions

  1. Cook the rice according to the package directions. Spread the rice on a rimmed baking sheet or large plate and refrigerate until cool.
  2. Meanwhile, heat oven to 350° F. Spread the pine nuts on a rimmed baking sheet and toast, tossing occasionally, until golden, 6 to 8 minutes; let cool.
  3. Place the rice in a large bowl and fold in the pine nuts, parsley, tarragon, oil, lemon juice, 1 teaspoon salt, and ½ teaspoon pepper.