Friday, July 8, 2011

Wild Rice & Pine Nut Salad

Happy Friday!

I'm joining Kelly's Korner Show Us Your Life today to share one of my favorite side dish recipes: Wild Rice & Pine Nut Salad.  I made this two weeks ago for our "Grandparent Dinner," and it was a big hit.

The basic recipe came from Real Simple Magazine (here), but I "spiced" it up a bit for a real Mediterranean twist (and to make it a little heavier for my mom, who is a vegetarian):
Real Simple
Hands on Time: 15 minutes (or longer if you are me)
Total Time: 1 Hour 15 minutes
Serves: 8 or so?

2 cups wild and long-gran rice blend (discard spice packet, if included) - I doubled this
1/2 cup pine nuts
1 cup chopped fresh flat-leaf parsley - I used dry because I couldn't find any fresh :(
1/4 cup chopped fresh tarragon - Again, I used dry
1/4 cup olive oil
2 tablespoons fresh lemon juice
Kosher salt & black pepper to taste
Grapes, sliced in half
Feta cheese crumbles
Kalamata olives

- Cook the rice according to the package directions.  Spread on a large plate or baking sheet and refrigerate until cool.

- Meanwhile, heat oven to 350 degrees.  Spread the pine nuts on a rimmed baking sheet and toast, tossing occasionally, until golden (6 - 8 minutes).  Let cool.

- Place the rice in a large bowl and fold in all the remaining ingredients.

(I made my salad ahead and refrigerated it.  It is best if you bring it to room temperature before serving though.)

Here's mine:

*I served this with grilled chicken breasts marinated in Ken's Light Caesar dressing (my very favorite) and Alton Brown's grilled Brussels sprout skewers.  It was a perfect meal - and, healthy too!*



  1. Yum! I love anything with rice, so this looks great! Hope to try this soon.

  2. Yum-o! That sound delish! Adding this to my must make soon list.


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