Rice Salad With Pine Nuts & Olives
Created by ellie on July 15, 2018
- Servings: 8
- Prep Time: 10m
- Cook Time: 30m
- Recipe #29976
Ingredients
- 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
How to Make
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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.
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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.
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Step 3: ***Salad can be prepared 4 hours ahead at room temperature.
Nutritional Facts
- 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