Ingredients
1 package
wild rice 1
Kombu 1⁄2 bunch
fresh parsley (chopped) 3
tomatoes (chopped) 1⁄2 cup
toasted pine nuts (careful, they burn easily) 1 cup
shredded celery 1 tablespoon
cider vinegar 4 tablespoons
olive oil 2
lemons (juiced)Yields:
Instructions
Cook rice with Kombu and let cool, remove Kombu. Drain if needed. Combine rice with parsley, tomatoes, nuts, and celery. Whisk remaining ingredients into a dressing and fold it into the salad. (Recipe #900)