Wild Rice and Pine Nut Salad

Wild Rice and Pine Nut Salad
Charles Masters
Serves 8
preparation
15
minutes
cooking
70
minutes

Ingredients

2
cups
wild and long-grain rice blend (discard spice packet, if included)
1/2
cup
pine nuts
1
cup
chopped fresh flat-leaf parsley
1/4
cup
chopped fresh tarragon
1/4
cup
olive oil
2
tablespoons
fresh lemon juice
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.
Charlyne Mattox
May 2011

Nutritional Information

  • Per Serving
  • Calories 312
  • 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
What does this mean? See Nutrition 101.