Wild Rice and Pine Nut Salad |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Ingredients:
2 cup(s) wild and long grain rice blend |
1/2 cup(s) pine nuts |
1 cup(s) fresh flat-leaf parsley chopped |
1/4 cup(s) fresh tarragon chopped |
1/4 cup(s) olive oil |
2 tablespoon(s) fresh lemon juice |
1/2 cup(s) feta cheese crumbled |
1/4 cup(s) kalamata olives diced |
Directions:
1. Cook the rice according to the package directions, discarding any spice packet. Spread the rice on a rimmed baking sheet or large plate and refrigerate until cool.
2. Meanwhile, heat the oven to 350oF. Spread the pine nuts on a rimmed baking sheet and toast, tossing occasionally, until golden, 6-8 minutes.
3. Place the rice in a large bowl and fold in the pine nuts, parsley, tarragon, oil, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
4. The recipe says you can make the salad ahead without the parsley and tarragon up to 6 hours in advance; bring to room temperature and fold in the herbs before serving.
5. When I made it, I made a double recipe and added 1 cup crumbled feta cheese and 1/2 cup diced kalamata olives. I also struggled with the instructions; I couldn’t decide if they meant 2 cups cooked wild and long-grain rice blend, or two cups uncooked (which would be more like 4 cups cooked), so I cooked up 2 cups of a blend I got at Lucky. When I looked at how much it was, I decided they meant 2 cups cooked, which is one reason I made a double recipe. I might have used a little more lemon juice than it called for.
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