Ingredients
- 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
Description
Caroline McCann's Rich And Nutty Wild Rice Salad Is Beautifully Flavoured With Rosemary And A Hint Of Mint
UK TV
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