Wild Rice & Pine Nut Salad

Real Simple


Hands on: 15
Total: 1 hour 10 minutes

Serves 8


Ingredients:

2 cups wild and long-grain rice blend
½ cup pine nuts
1 cup chopped fresh flat-leaf parsley
¼ cup chopped fresh tarragon
¼ cup olive oil
2 Tablespoons fresh lemon juice
Kosher salt & pepper


Cook the rice according to the package directions. Spread the rice on a rimmed baking sheet or large plate 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 to 8 minutes; let cool.

Place the rice in a large bowl and fold in the pine nuts, parsley, tarragon, oil, lemon juice, 1 tsp salt and ½ tsp pepper.

>> Make ahead tip: Make the salad (without parsley and tarragon) up to 6 hours in advance; refrigerate. Bring to room temperature and fold in the herbs before serving.