RICE SALAD WITH ARUGULA, PINE NUTS AND OLIVES

By KathyCooks

Ingredients

• 1-1/2 cups canned chicken broth
• 1 cups long-grain rice
• 2 tablespoons olive oil
• 1/3 cup slivered, pitted Kalamata olives
• 1 tablespoon fresh lemon juice
• large handful of fresh arugula, stemmed, chopped
• 1 green onions, minced
• 1/4 cup pine nuts, toasted
• 1/4 cup freshly grated Romano cheese

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

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.)