Rice Salad With Arugula, Pine Nuts And Olives

Recipe Ingredients

3 cups	711ml	Canned chicken broth
2 cups	320g / 11oz	Long-grain rice
5 tablespoons	75ml	Olive oil
3/4 cup	177ml	Slivered pitted Mediterranean olives - (abt 4 oz)
		= (such as Kalamata)
2 tablespoons	30ml	Fresh lemon juice
1		Fresh arugula - (1/2 oz) - stemmed, chopped
3		Green onions - minced
1/2 cup	118ml	Pine nuts - toasted
1/3 cup	48g / 1.7oz	Freshly-grated Romano cheese
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.)

This recipe yields 8 servings.

Source:
Bon Appetit, July 1991

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.