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4 oz wild rice
2 Tbsp pine nuts
1 cup sun dried tomatoes (not packed in oil)
¼ cup sliced black olives
¼ cup minced parsley
Cook the rice in an abundant amount of boiling salted water in a large pot for 35 to 45 minutes or until the grains have almost doubled in size and are tender, but still chewy.
Toast the pine nuts lightly (dry skillet) until tan and add to rice.
Toss gently to mix.
Nutritional Analysis: Calories 170, Fat 4g, Calories From Fat 20%, Protein 7g, Carbohydrates 30g, Fiber 3g, Cholesterol 0mg, Sodium 358mg.
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