July 15, 2018
Salads, Nuts/Seeds, Pine Nut,
Rice, Vegetables, Stove Top, Gluten-Free, Low Fat, No Eggs, Kosher Meat more
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"Recipe source: Bona Appetit (July 1991)"
In a pan over medium high heat bring chicken broth to a boil and then add the rice; bring to a boil; reduce heat to low, cover and cook until broth is absorbed and rice is done (20 minutes). Turn off heat and let stand for 5 minutes.
Fluff rice with fork and transfer to a large bowl. Stir in 5 the olive oil and the remaining ingredients (-cheese). Season with salt and pepper.
***Salad can be prepared 4 hours ahead at room temperature.
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