1 packagewild rice
1⁄2 bunchfresh parsley (chopped)
1⁄2 cuptoasted pine nuts (careful, they burn easily)
1 cupshredded celery
1 tablespooncider vinegar
4 tablespoonsolive oil
Cook rice with Kombu and let cool, remove Kombu. Drain if needed. Combine rice with parsley, tomatoes, nuts, and celery. Whisk remaining ingredients into a dressing and fold it into the salad.