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Also known as pignolias and pinon. The
pine nut is the seed of the stone pine. They have a creamy look and a light
'pine' taste. They are used often in Italian, Spanish, and Middle Eastern
cooking. |
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Wild Rice Salad 2
Salad:
1 lb. wild rice
3 cans vegetable or chicken broth
One bunch of green onions, sliced
2/3 large box of golden raisins
1/2 lb. pine nuts, toasted
Dressing:
3/4 C. olive oil
1/4 C. red wine vinegar
6 cloves minced garlic (or to taste)
1 T. Dijon mustard
Cook rice in broth until slightly just tender. This will take a long time (about
40 minutes); you can add water as needed if the broth runs low.
When done, drain off remaining broth. Toss with remaining salad ingredients. Put
dressing in a bottle. Shake well and pour over salad. Let sit for a couple of
hours. Serve at room temperature
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