Wild Rice with Tomatoes and Pine Nuts

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

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Nutritional Information

Amount per serving
  • Calories: 163
  • Fat: 10.4g
  • Saturated fat: 3.2g
  • Sodium: 152mg

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. 1. Prepare rice according to the package directions.
  2. 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.
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