Mjs Rice Salad With Arugula Pine Nuts And Olives Recipes

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RICE SALAD WITH ARUGULA, PINE NUTS AND OLIVES



Rice Salad with Arugula, Pine Nuts and Olives image

Categories     Salad     Olive     Rice     Side     Pine Nut     Arugula     Summer     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 9

3 cups canned chicken broth
2 cups long-grain rice
5 tablespoons olive oil
3/4 cup slivered, pitted Mediterranean olives such as Kalamata (about 4 ounces)
2 tablespoons fresh lemon juice
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

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.)

MJ'S RICE SALAD WITH ARUGULA, PINE NUTS AND OLIVES



Mj's Rice Salad With Arugula, Pine Nuts and Olives image

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.

Provided by Ursofab

Categories     Long Grain Rice

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

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

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 add remaining ingredients.
  • Season salad to taste with pepper.
  • (Salad can be prepared 4 hours ahead. Let stand at room temperature).

Nutrition Facts : Calories 361.6, Fat 17.9, SaturatedFat 2.8, Cholesterol 4.6, Sodium 727, Carbohydrate 40.6, Fiber 1.6, Sugar 1.1, Protein 10.1

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