Alberta Wild Rice With Pine Nuts And Fresh Rosemary

• 1 1/2 cups wild rice
• 4 cups vegetable stock
• 1 sprig rosemary
• 1 bay leaf
• salt
• pepper
• 3 1/4 ounces pine nuts
• 2 sprigs mint
• 2 tablespoons olive oil
• 3/4 tablespoon champagne vinegar

1. Put the wild rice and the vegetable stock in a medium sized saucepan and bring the liquid to a boil. Reduce the heat to low, add the bay leaf, the rosemary and simmer for 20 minutes or until the rice is cooked.
2. In the meantime, roast the pine nuts on a non-stick baking tray in a 350 degree oven for 3 minutes or until they become golden brown. When the rice is cooked, set it aside to cool before combining it in a bowl with the vinegar, the oil and the chopped mint. Add the roasted pine nuts, season to taste and serve this salad with fish or by itself.

wild rice, vegetable stock, rosemary, bay leaf, salt, pepper, nuts, mint, olive oil, champagne vinegar

Taken from www.yummly.com/recipe/Alberta-Wild-Rice-With-Pine-Nuts-and-Fresh-Rosemary-1643980 (may not work)