Alberta Wild Rice With Pine Nuts And Fresh Rosemary

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.