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Receta Rice Salad With Arugula, Pine Nuts And Olives

Name: Rice Salad With Arugula, Pine Nuts And Olives
Ingredients: 3 c. canned chicken broth; 2 c. long-grain rice; 5 Tbsp. extra virgin olive oil; 3/4 c. slivered pitted Mediterranean olives such as Kalamata (about 4 ounces); 2 Tbsp. fresh lemon juice; 1 pkt fresh arugula stemmed, minced (1/2 oz); 3 x green onions chopped; 1/2 c. pine nuts toasted; 1/3 c. freshly grated Romano cheese

de Global Cookbook

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Ingredientes

3 c. canned chicken broth
2 c. long-grain rice
5 Tbsp. extra virgin olive oil
3/4 c. slivered pitted Mediterranean olives such as Kalamata (about 4 ounces)
2 Tbsp. fresh lemon juice
1 pkt fresh arugula stemmed, minced (1/2 oz)
3 x green onions chopped
1/2 c. pine nuts toasted
1/3 c. freshly grated Romano cheese

Direcciones

Bring 3 c. chicken broth to boil in heavy medium saucepan. Add in rice.
Bring to boil, reduce heat to low, cover and cook till chicken broth is absorbed, about 20 min. Turn off heat and let stand 5 min.
Fluff rice with fork. Transfer to large bowl. Fold in 5 Tbsp. olive
oil, then all other ingredients. Season salad to taste with pepper.
(Salad can be prepared 4 hrs ahead. Let stand at room temperature.)
Serves 8.