* 4 ounces wild rice
* 2 tablespoons pine nuts
* 1 cup dried tomatoes (not packed in oil)
* 04.01 cup of sliced black olives
* 04.01 cup chopped parsley
1st Cook the rice in a large quantity of boiling salted water in a large pot for 35-45 minutes or until the grains have nearly doubled and are tender, but still tough.
2nd Toast the pine nuts lightly (dry socket) to tan and add rice.
3rd Toss gently to mix.
Per serving: calories 170, 4 g fat, calories from fat 20%, 7 g protein, 30 g carbohydrates, 3 g fiber, 0 mg cholesterol, 358 mg sodium.