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Wild Rice and Pine Nut Salad

Wild Rice and Pine Nut Salad
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Serves 8| Hands-On Time: | Total Time:

Ingredients

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.
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

Tarragon
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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