Instructions: 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. Drain the rice in a sieve and run cold water over to cool. Drain thoroughly. Toast the pine nuts lightly (dry skillet)

until tan. Let the nuts cool. Combine the drained wild rice in a bowl with pine nuts, tomatoes, olives, etc. Toss gently to mix.

(odd that cheese is not listed!?!)

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