Alberta wild rice with pine nuts and fresh rosemary


  • 315 g wild rice
  • 1 litres vegetable stock
  • 1 fresh bay leaves
  • 1 small sprig of rosemary
  • 100 g pine kernels, toasted
  • tbsp champagne vinegar
  • 2 sprigs of mint, chopped
  • 2 tbsp olive oil
  • salt, and freshly ground black pepper


Caroline McCann's Rich And Nutty Wild Rice Salad Is Beautifully Flavoured With Rosemary And A Hint Of Mint

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