Wild Rice Salad with Sun-Dried Tomato – al fresca

Recipe By : Viana la Place and Evan Kleiman in Cucina Fresca (1985)
Serving Size : 4 Preparation Time :0:00
Categories : Cucina Fresca Wild Rice

Amount Measure Ingredient — Preparation Method
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4 ounces wild rice
2 tablespoons pine nuts — or more
4 sun-dried tomatoes — chopped
1/4 cup pitted black olives — sliced
minced parsley
1/4 cup olive oil
2 tablespoons red wine vinegar
salt and pepper

Cook the rice in an abundant amount of boiling salted water in a large pot
for 35 to 45 minutes or until the grains have almost doubled in size and are
tender, but still chewy. Drain the rice in a sieve and run cold water over
to cool. Drain thoroughly. Toast the pine nuts lightly (dry skillet) until
tan. Let the nuts cool. Combine the drained wild rice in a bowl with pine
nuts, tomatoes, olives, etc. Toss gently to mix.

(odd that cheese is not listed!?!)

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NOTES : Insalata di riso selvatico
Wild rice is a cereal grown in the Lake Superior area. It’s woodsy flavor
complements game and fowl.