Rice Salad With Arugula, Pine Nuts And Olives

By á-170456

Ingredients

• 3 cups canned chicken broth
• 2 cups long-grain rice
• 5 tablespoons olive oil
• 3/4 cup slivered pitted Mediterranean olives (abt 4 oz) (such as Kalamata)
• 2 tablespoons fresh lemon juice
• 1 package fresh arugula - (1/2 oz) stemmed, chopped
• 3 green onions minced
• 1/2 cup pine nuts toasted
• 1/3 cup freshly-grated Romano cheese
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 8

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.)

This recipe yields 8 servings.