Wild Rice with Sundried Tomatoes and Pine Nuts

Wild Rice with Sundried Tomatoes and Pine Nuts

Serves 4

Avocado adds a creamy consistency to this flavorful rice dish.

  • 1/2 cup sundried tomatoes (not packed in oil)
  • 1 1/4 cups uncooked wild rice
  • 1 ripe avocado, diced
  • 1 stalk celery, finely chopped
  • 1/4 cup pine nuts, lightly toasted
  • 3 tablespoons thinly sliced basil leaves
  • 1 tablespoon lemon juice
  • 1 teaspoon freshly grated lemon zest
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Soak sundried tomatoes in hot water for 15 minutes to soften them, then drain and chop. Bring 3 cups water to a boil in a medium pot. Add rice and return to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until liquid is absorbed and rice is cooked through, about 50 minutes. Drain rice and place in a large mixing bowl. Add avocado, sundried tomatoes, celery, pine nuts, basil, lemon juice and zest to rice and stir until thoroughly combined.

Nutritional Info: 
Per Serving:350 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 90mg sodium, 55g carbohydrate (12g dietary fiber, 4g sugar), 10g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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