Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

If you can't find precooked wild rice, substitute boil-in-bag or precooked brown rice.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light July 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 4 (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice according to the package directions.

    Advertisement
  • 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.

Nutrition Facts

163 calories; fat 10.4g; saturated fat 3.2g; sodium 152mg.
Advertisement