Recipe: Wild Rice with Pine Nuts and Fresh Rosemary

Wild Rice with Pine Nuts and Fresh Rosemary

1 1/2 cups wild rice
4 cups vegetable stock
1 small sprig rosemary
1 bay leaf
salt
pepper
3 1/4 oz pine nuts
2 sprig mint
2 tbsp olive oil
3/4 tbsp champagne vinegar

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.

When cooled, combine rice in a bowl with the vinegar, the oil and the chopped mint. Add the roasted pine nuts, season to taste.

Serve this salad with fish or by itself.