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Alberta wild rice with pine nuts and fresh rosemary

From Cook Like a chef
Caroline McCann's rich and nutty wild rice salad is beautifully flavoured with rosemary and a hint of mint

Alberta wild rice with pine nuts and fresh rosemary

Method

1. Put the rice and stock in a medium-sized saucepan and bring to the boil. Add the bay leaf and rosemary. Reduce the heat and simmer for 20 minutes or until the rice is cooked.

2. Drain, then tip the rice into a bowl and allow to cool.

3. Stir in the pine nuts, vinegar, the oil and the mint. Season to taste. Serve the rice by itself as a salad, or with fish.

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Serves: 4

Prep: 15 min
Cook: 25 min

Ingredients
315g Wild rice
1 litre vegetable stock
1 fresh bay leaf
1 small sprig of Rosemary
100g Pine kernels, toasted
½ tbsp champagne vinegar
2 sprigs of Mint, chopped
2 tbsp Olive oil
Salt, and freshly ground black pepper