Mj's Rice Salad With Arugula, Pine Nuts and Olives
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 3 cups canned chicken broth
- 2 cups long-grain rice
- 5 tablespoons olive oil
- 3⁄4 cup slivered pitted mediterranean olive, such as kalamata (about 4 ounces)
- 2 tablespoons fresh lemon juice
- 1 (1 1/2 ounce) package fresh arugula, stemmed, chopped
- 3 green onions, minced
- 1⁄2 cup pine nuts, toasted
- 1⁄3 cup freshly grated romano cheese
directions
- 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 add remaining ingredients.
- Season salad to taste with pepper.
- (Salad can be prepared 4 hours ahead. Let stand at room temperature).
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