Wild Rice Salad

• 1 c. wild rice (uncooked)
• 3 c. water
• salt to taste
• 1 Tbsp. extra virgin olive oil
• freshly ground black pepper to taste
• 1/2 c. sliced green onions, cut in 1/4-inch pieces (green part only)
• 1/4 c. toasted pine nuts (pignolia)
• juice of 1/2 lemon
• 1 large yellow bell pepper, sliced into thin rings
• 6 cherry tomatoes, halved crosswise
• 1/4 c. minced fresh parsley

1. Rinse rice under cold running water.
2. Bring 3 cups water to a boil in a large saucepan.
3. Add salt to taste.
4. Add rice.
5. Return to boiling.
6. Reduce heat; cover and simmer 40 minutes.
7. (After 20 minutes, taste every 5 minutes.
8. Rice grains should pop open to reveal the white insides but should not turn mushy.)

wild rice, water, salt, extra virgin olive oil, freshly ground black pepper, green onions, nuts, lemon, yellow bell pepper, cherry tomatoes, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287626 (may not work)