Rice Salad With Arugula, Pine Nuts And Olives
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | July 1991 | 1 | Servings | |
INGREDIENTS
| 3 | c | Canned chicken broth |
| 2 | c | Long-grain rice |
| 5 | T | Olive oil |
| 3/4 | c | Slivered, pitted |
| Mediterranean | ||
| olives such as | ||
| Kalamata about 4 | ||
| ounces | ||
| 2 | T | Fresh lemon juice |
| 1 | Fresh arugula, stemmed | |
| chopped | ||
| 1/2 ounce | ||
| 3 | Green onions, minced | |
| 1/2 | c | Pine nuts, toasted |
| 1/3 | c | Freshly grated Romano cheese |
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.) Serves 8. Bon Appetit July 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2533
Calories From Fat: 1543
Total Fat: 177.1g
Cholesterol: 171.9mg
Sodium: 5763.2mg
Potassium: 2623.4mg
Carbohydrates: 143.2g
Fiber: 14.6g
Sugar: 25.6g
Protein: 103.1g