Alberta Wild Rice With Pine Nuts And Fresh Rosemary Recipe

1. 1

   Put the wild rice and the vegetable stock in a medium sized saucepan and bring the liquid to a boil.

2. 2

   Reduce the heat to low, add in the bay leaf, the rosemary and simmer for 20 min or possibly till the rice is cooked.

3. 3

   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.

4. 4

   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.

5. 5

   Add in the roasted pine nuts, season to taste and serve this salad with fish or possibly by itself.

* Per serving · 4 servings · Values may vary.