Mj's Rice Salad With Arugula, Pine Nuts and Olives |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This salad has a great blend of flavors - the pine nuts give it a crunch and the olives and arugula are great tasting together. My sister makes this every 4th of July - it's always a hit. I like it because it can be made ahead of time. 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:
1. Bring 3 cups chicken broth to boil in heavy medium saucepan.
2. Add rice.
3. Bring to boil, reduce heat to low, cover and cook until chicken broth is absorbed, about 20 minutes.
4. Turn off heat and let stand 5 minutes.
5. Fluff rice with fork. Transfer to large bowl.
6. Mix in 5 tablespoons olive oil, then add remaining ingredients.
7. Season salad to taste with pepper.
8. (Salad can be prepared 4 hours ahead. Let stand at room temperature).
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