Rice salad with arugula, pine nuts and olives
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Canned chicken broth |
| 2 | cups | Long-grain rice |
| 5 | tablespoons | Olive oil |
| ¾ | cup | Slivered; pitted |
| ; Mediterranean | ||
| ; olives such as | ||
| ; Kalamata (about 4 | ||
| ; ounces) | ||
| 2 | tablespoons | Fresh lemon juice |
| 1 | pack | Fresh arugula; stemmed, chopped |
| ; (1/2 ounce) | ||
| 3 | Green onions; minced | |
| ½ | cup | Pine nuts; toasted |
| ⅓ | cup | Freshly grated Romano cheese |
Directions
Bring 3 cups chicken broth to boil in heavy medium saucepan. Add rice.
Bring to boil, reduce heat to low, cover and cook until chicken broth is absorbed, about 20 minutes. Turn off heat and let stand 5 minutes.
Fluff rice with fork. Transfer to large bowl. Mix in 5 tablespoons olive oil, then all remaining ingredients. Season salad to taste with pepper.
(Salad can be prepared 4 hours ahead. Let stand at room temperature.) Serves 8.
Bon Appetit July 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.