Rice Salad With Arugula Pine Nuts And Olives Recipes

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CURRIED RICE SALAD



Curried Rice Salad image

This rice salad has it all in the flavor and texture department. I love the nuttiness of the rice blend paired with the peppery arugula, tart apricots and sweet curry vinaigrette.

Provided by Kardea Brown

Categories     side-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup wild and long-grain rice blend
2 cups vegetable stock
Kosher salt and freshly ground black pepper
1/2 cup chopped dried apricots
1 large shallot, thinly sliced
2 tablespoons apple cider vinegar
1 teaspoon curry powder
1 teaspoon honey
6 tablespoons extra-virgin olive oil
3 cups baby arugula
1/2 cup toasted pine nuts
2 tablespoons chopped fresh mint

Steps:

  • Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the apricots and shallot during the last 5 minutes of cooking.
  • Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes.
  • Make the vinaigrette: Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined.
  • Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the arugula, pine nuts and mint, and toss to combine. Season with salt and pepper.

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.)

ARUGULA & BROWN RICE SALAD



Arugula & Brown Rice Salad image

When we have company, arugula with brown rice is always on the menu. It's my go-to pick for the potluck and party circuit, and I'm always sharing the recipe. -Mindy Oswalt, Winnetka, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 package (8.8 ounces) ready-to-serve brown rice
7 cups fresh arugula or baby spinach (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup crumbled feta cheese
3/4 cup loosely packed basil leaves, torn
1/2 cup dried cherries or cranberries
DRESSING:
1/4 cup olive oil
1/4 teaspoon grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat rice according to package directions. Transfer to a large bowl; cool slightly., Stir arugula, beans, cheese, basil and cherries into rice. In a small bowl, whisk dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 473 calories, Fat 22g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 574mg sodium, Carbohydrate 53g carbohydrate (17g sugars, Fiber 7g fiber), Protein 13g protein.

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

EASY ARUGULA SALAD



Easy Arugula Salad image

So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes

Provided by KELLID26

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
¼ cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar
salt to taste
freshly ground black pepper to taste
¼ cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced

Steps:

  • In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
  • Divide salad onto plates, and top with slices of avocado.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 10 g, Cholesterol 4.4 mg, Fat 23.2 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 381.3 mg, Sugar 1.2 g

RICE SALAD WITH FRUIT AND NUTS



Rice Salad With Fruit and Nuts image

My husband's adviser fixed this salad as a side dish one evening when we went to her house for dinner. After I took the first bite, I asked her if she would give me a copy of the recipe. I feel that the salad is best eaten fresh.

Provided by misscrys79

Categories     Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/4 cups basmati rice
1/4 teaspoon turmeric
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
1 cup blanched almond
1/2 cup pine nuts
1 lemon, juice of
2/3 cup apricot, sliced
1/3 cup sultana
3 tablespoons coriander, chopped

Steps:

  • Half fill a large saucepan with water and bring to a boil.
  • Rinse rice in a sieve until water runs clear, then add rice and turmeric to the pan and boil, uncovered for 10-12 minutes, until rice is tender.
  • Drain in strainer and place in a bowl.
  • Meanwhile, heat the oil in a saucepan, add onion and garlic and cook gently for 5 minutes.
  • Turn up the heat, add the almonds and pine nuts and cook for 5 minutes longer, stirring often, until onion and nuts are golden brown.
  • Add the onion mixture to the rice, along with 1 tablespoon of lemon juice (which will immediately turn the rice bright primrose yellow), the apricots, coriander, salt, and pepper.
  • Taste and add more lemon juice if necessary. Serve.

Nutrition Facts : Calories 669.8, Fat 38.5, SaturatedFat 3.5, Sodium 18.2, Carbohydrate 72.5, Fiber 8, Sugar 15.1, Protein 16.1

GRILLED PEACH, RICE & ARUGULA SALAD



Grilled Peach, Rice & Arugula Salad image

This hearty salad was created when I needed to clear out some leftovers from the fridge-and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. -Lauren Wyler, Dripping Springs, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

3 tablespoons cider vinegar
2 tablespoons Dijon mustard
2 tablespoons canola oil
2 tablespoons maple syrup
1 tablespoon finely chopped shallot
1/4 teaspoon cayenne pepper
SALAD:
1 package (8.8 ounces) ready-to-serve long grain and wild rice
2 medium peaches, quartered
6 cups fresh arugula (about 4 ounces)
6 bacon strips, cooked and crumbled
1/2 cup crumbled goat cheese

Steps:

  • For dressing, whisk together first 6 ingredients., Prepare rice according to package directions; cool slightly. Place peaches on a lightly oiled grill rack over medium heat. Grill, covered, until lightly browned, 6-8 minutes, turning occasionally., To serve, add bacon and 1/4 cup dressing to rice. Line a platter with arugula; top with rice mixture and peaches. Drizzle with remaining dressing; top with cheese.

Nutrition Facts : Calories 218 calories, Fat 11g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 530mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

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