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  • All Year
  • 30 min
  • Serves 4

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Rosemary Olive Oil

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Sicilian Lemon White Balsamic Vinegar

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Himalayan Pink Sea Salt

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Wild Rice and Pignoli Salad

This recipe combines wild rice and toasted pine nuts for a delicious salad - perfect for Rosemary lovers!

Ingredients

  • 2 c wild and long grained rice blend
  • 1/2 c pine nuts (Pignoli)
  • 1 c flat leafed parsley, chopped
  • 1/4 c Rosemary Infused Olive Oil
  • 2 T Sicilian Lemon White Balsamic Vinegar
  • 1/2 t Himalayan Pink Sea Salt
  • 1/2 t fresh ground pepper

Directions

  • 1. Preheat oven to 350˚. Cook rice according to directions. Allow to cool slightly.
  • 2. Toast pignoli on baking sheet at 400˚ for 4-6 minutes.
  • 3. Put rice, pignoli and parsley in bowl. Add olive oil, balsamic, salt and pepper. Toss. Serve warm.

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Wild Rice and Pignoli Salad

  • All Year
  • 30 min
  • Serves 4

This recipe combines wild rice and toasted pine nuts for a delicious salad - perfect for Rosemary lovers!

Ingredients

  • 2 c wild and long grained rice blend
  • 1/2 c pine nuts (Pignoli)
  • 1 c flat leafed parsley, chopped
  • 1/4 c Rosemary Infused Olive Oil
  • 2 T Sicilian Lemon White Balsamic Vinegar
  • 1/2 t Himalayan Pink Sea Salt
  • 1/2 t fresh ground pepper

Directions

  • 1. Preheat oven to 350˚. Cook rice according to directions. Allow to cool slightly.
  • 2. Toast pignoli on baking sheet at 400˚ for 4-6 minutes.
  • 3. Put rice, pignoli and parsley in bowl. Add olive oil, balsamic, salt and pepper. Toss. Serve warm.