Wild Rice Salad - cooking recipe

Ingredients

1 c. wild rice (uncooked)
3 c. water
salt to taste
1 Tbsp. extra virgin olive oil
freshly ground black pepper to taste
1/2 c. sliced green onions, cut in 1/4-inch pieces (green part only)
1/4 c. toasted pine nuts (pignolia)
juice of 1/2 lemon
1 large yellow bell pepper, sliced into thin rings
6 cherry tomatoes, halved crosswise
1/4 c. minced fresh parsley

Preparation

Rinse rice under cold running water.
Bring 3 cups water to a boil in a large saucepan.
Add salt to taste.
Add rice.
Return to boiling.
Reduce heat; cover and simmer 40 minutes.
(After 20 minutes, taste every 5 minutes.
Rice grains should pop open to reveal the white insides but should not turn mushy.)