Wild Rice and Pine Nut Salad
Serves 8|
Hands-On Time:
15m
|
Total Time:
1hr
10m
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
- Cook the rice according to the package directions. Spread the rice on a rimmed baking sheet or large plate and refrigerate until cool.
- 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.
- 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.
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.
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