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Alberta Wild Rice with Pine Nuts and Fresh Rosemary |
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Alberta Wild Rice with Pine Nuts and Fresh Rosemary - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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1 1/2 cup
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wild rice |
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4 cup
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vegetable stock |
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1 sm
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sprig rosemary |
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1
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bay leaf |
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salt |
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pepper |
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98 g
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pine nuts |
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2 sprg
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mint |
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40 ml
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olive oil |
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15 ml
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champagne vinegar |
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| Method: |
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 the bay leaf, the rosemary and simmer for 20 minutes or until the rice is cooked.
In the meantime, roast the pine nuts on a non-stick baking tray in a 350 degree oven for 3 minutes or until they become golden brown. When the rice is cooked, set it aside to cool before combining it in a bowl with the vinegar, the oil and the chopped mint. Add the roasted pine nuts, season to taste and serve this salad with fish or by itself.
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| Rating: 0 |
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