Chicken And Rice Salad With Pine Nuts And Lemon Recipes

RICE SALAD WITH ARUGULA, PINE NUTS AND OLIVES

Steps:

• 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.)

CHICKEN AND RICE SALAD WITH PINE NUTS AND LEMON

Steps:

• In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently until they are golden brown, about 5 minutes.
• In a bowl, whisk together the lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper.
• Add the oil slowly, whisking.
• Bring a large pot of salted water to a boil.
• Add the peas; cook until just barley tender, about 3 minutes.
• Using a slotted spoon or strainer, transfer to a large bowl.
• Add the rice to the water and cook until tender, about 5 minutes.
• Drain, return to the pot and cover to keep warm.
• Meanwhile, in a large frying pan, bring ¼ inch of water to a simmer over moderately high heat.
• Sprinkle the chicken with salt and pepper and add to the pan.
• Cover, reduce the heat and simmer, turning once, until cooked through, about 12 minutes.
• Remove the chicken, let cool slightly, then cut into ½ inch chunks.
• Add the pine nuts, rice, chicken, scallions, parsley, lemon zest and dressing to the large bowl and gently stir to mix.