Wild Rice and Pignoli Salad


This recipe combines wild rice and toasted pine nuts for a delicious salad – perfect for Rosemary lovers!

Dish Type:

Dairy Free, Gluten Free, Salads, Vegan, Vegetarian


All Year, Spring

Prep Time:

30 minutes




  • 2 cups wild and long grained Rice blend
  • ½ cup Pine Nuts (Pignoli)
  • 1 cup flat leafed Parsley, chopped
  • ¼ cup SOOC Rosemary Infused Olive Oil
  • 2 Tbsp SOOC Sicilian Lemon White Balsamic Vinegar
  • ½ tsp SOOC Himalayan Pink Sea Salt
  • ½ tsp fresh ground Pepper

Products used: Himalayan Pink Sea Salt , Rosemary Olive Oil , Sicilian Lemon Balsamic Vinegar


  • Preheat oven to 350˚F. Cook rice according to directions. Allow to cool slightly.
  • Toast pignoli on baking sheet at 350˚F for 4-6 minutes.
  • Put rice, pignoli, and parsley in bowl. Add Rosemary Olive Oil, Sicilian Lemon Balsamic, Himalayan Pink Sea Salt, and pepper. Toss and serve warm.