Wild Rice and Pignoli Salad
This recipe combines wild rice and toasted pine nuts for a delicious salad – perfect for Rosemary lovers!
Products used: Himalayan Pink Sea Salt, Rosemary Olive Oil, Sicilian Lemon Balsamic Vinegar
Ingredients
2 cups wild and long grained Rice blend
½ cup Pine Nuts (Pignoli)
1 cup flat leafed Parsley, chopped
¼ cup SOOC Rosemary Infused Olive Oil
2 Tbsp SOOC Sicilian Lemon White Balsamic Vinegar
½ tsp SOOC Himalayan Pink Sea Salt
½ tsp fresh ground Pepper
Directions
Preheat oven to 350˚F. Cook rice according to directions. Allow to cool slightly.
Toast pignoli on baking sheet at 350˚F for 4-6 minutes.
Put rice, pignoli, and parsley in bowl. Add Rosemary Olive Oil, Sicilian Lemon Balsamic, Himalayan Pink Sea Salt, and pepper. Toss and serve warm.
