Alberta Wild Rice With Pine Nuts And Fresh Rosemary

Directions

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 in the bay leaf, the rosemary and simmer for 20 min or possibly till 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 min or possibly till they become golden. When the rice is cooked, set it aside to cold before combining it in a bowl with the vinegar, the oil and the minced mint. Add in the roasted pine nuts, season to taste and serve this salad with fish or possibly by itself.