Rice Salad With Pine Nuts & Olives

8
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"Recipe source: Bona Appetit (July 1991)"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (194.5 g)
  • Calories 382.3
  • Total Fat - 23 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 16.5 mg
  • Sodium - 1038.4 mg
  • Total Carbohydrate - 35.4 g
  • Dietary Fiber - 1.5 g
  • Sugars - 0.7 g
  • Protein - 9 g
  • Calcium - 65.6 mg
  • Iron - 1.3 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.2 mg

Step 1

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.

Step 2

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.

Step 3

***Salad can be prepared 4 hours ahead at room temperature.

Tips & Variations


No special items needed.

Tags : Salads

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