Recipe - Wild Rice Salad With Sun-Dried Tomato - Al Fresca

4 ounce Wild rice
2 tablespoon Pine nuts or more
4 Sundried tomatoes
Chopped
One fourth cup Pitted black olives
Sliced
Minced parsley
One fourth cup Olive oil
2 tablespoon 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!?!)

Posted to Master Cook Recipes List, Digest #115

Date: Tue, 11 Jun 1996 10:45:12 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

Recipe By : Viana la Place and Evan Kleiman in Cucina Fresca (1985)