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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
Directions
- 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.
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