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Add a photoServings: 4
Ingredients
- 1Â 1/2 c. wild rice
- 4 c. vegetable stock
- 1 sm sprig rosemary
- 1 x bay leaf
- Â Â salt
- Â Â pepper
- 3Â 1/4 ounce pine nuts
- 2 sprg mint
- 2 Tbsp. extra virgin olive oil
- 3/4 Tbsp. champagne vinegar
Directions
- Put the wild rice and the vegetable stock in a medium sized saucepan and bring the liquid to a boil. Reduce the heat to low, add in the bay leaf, the rosemary and simmer for 20 min or possibly till the rice is cooked.
- In the meantime, roast the pine nuts on a non-stick baking tray in a 350 degree oven for 3 min or possibly till they become golden. When the rice is cooked, set it aside to cold before combining it in a bowl with the vinegar, the oil and the minced mint. Add in the roasted pine nuts, season to taste and serve this salad with fish or possibly by itself.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 4 servings | |
| Calories 411 | |
| Calories from Fat 168 | 41% |
| Total Fat 19.74g | 25% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 946mg | 39% |
| Potassium 381mg | 11% |
| Total Carbs 51.64g | 14% |
| Dietary Fiber 5.1g | 17% |
| Sugars 4.13g | 3% |
| Protein 11.42g | 18% |
