Wild Rice with Tomatoes and Pine Nuts

Wild Rice with Tomatoes and Pine Nuts Recipe
Photo: Johnny Autry; Styling: Cindy Barr
If you can't find precooked wild rice, substitute boil-in-bag or precooked brown rice.

Yield:

Serves 4 (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 163
Fat 10.4 g
Satfat 3.2 g
Sodium 152 mg

Ingredients

1 (8.5-ounce) package precooked wild rice (such as Archer Farms)
1 1/2 tablespoons unsalted butter
1/4 cup pine nuts
8 cherry tomatoes, quartered
1 tablespoon chopped fresh basil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt

Preparation

1. Prepare rice according to the package directions.

2. Melt butter in a large nonstick skillet over medium heat. Add pine nuts and quartered cherry tomatoes to pan; cook 8 minutes or until tomatoes are tender, stirring frequently. Stir in rice, basil, pepper, and salt; cook 1 minute.

Note:

Bruce Weinstein and Mark Scarbrough,

July 2012
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