Join our community of Solution Seekers!

Wild Rice and Pine Nut Salad

Wild Rice and Pine Nut Salad
Click a Star to Rate This Recipe
Serves 8| Hands-On Time: | Total Time:



  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.
By June, 2011

Nutritional Information

  • Per Serving
  • Calories 312
  • Fat 14g
  • Sat Fat 2g
  • Cholesterol 0mg
  • Sodium 250mg
  • Protein 6g
  • Carbohydrate 41g
  • Sugar 0g
  • Fiber 4g
  • Iron 2mg
  • Calcium 18mg
What does this mean? See Nutrition 101 .

Quick Tip

Make the salad (without the parsley and tarragon) up to 6 hours in advance; refrigerate. Bring to room temperature and fold in the herbs before serving.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.