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Rice Salad With Pine Nuts & Olives

Here's how you make Rice Salad With Pine Nuts & Olives
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  • Servings: 8
  • Prep: 10m
  • Cook: 30m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 3 cups chicken broth
  • 316 grams dry rice (long-grain rice, 2 cups dry)
  • 5 tablespoons olive oil
  • 4 ounces kalamata olives (pitted and silvered, 3/4 cup)
  • 2 tablespoons lemon juice
  • 8 ounces arugula, chopped (stemmed)
  • 3 green onions, minced
  • 1/2 cup pine nuts (toasted)
  • 1/3 cup grated Romano cheese
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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