Wild Rice with Sun Dried Tomatoes
- 4 ounces wild rice
- 2 tablespoons pine nuts
- 1 cup sun dried tomatoes (not packed in oil)
- 1/4 cup sliced black olives
- 1/4 cup minced parsley
1. Cook the rice in an abundant amount of boiling salted water in a large pot for 35 to 45 minutes or until the grains have almost doubled in size and are tender, but still chewy.
2. Toast the pine nuts lightly (dry skillet) until tan and add to rice.
3. Toss gently to mix.
Per serving: Calories 170, fat 4 g, calories from fat 20%, protein 7 g, carbohydrates 30 g, fiber 3 g, cholesterol 0 mg, sodium 358 mg.
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Last Editorial Review: 12/9/2005