Rice Salad with Nuts and Olives
Preparation time: 5 min | Servings: 4 |
Cooking time: 15 min |
Ingredients:
2/3 cup chicken stock
1 scallion, trimmed and minced
1 tbsp lemon juice
2 tbsp grated Parmesan cheese
2 tsp olive oil
1/2 tsp mint, or 1 Tbsp fresh, chopped
2/3 cup water
2 tbsp Kalamata olives, or other olives
2 tbsp pine nuts, or chopped almonds
2/3 cup long-grain white rice
Cooking Directions:
Preheat oven to 350°F. Combine stock and water in a saucepan and bring to a boil over high heat. Stir in rice and return to a boil. Immediately reduce heat to low. Cover saucepan and simmer 15-20 minutes or until rice is tender and liquid is absorbed. Remove from heat and let stand 5 minutes covered. Place pine nuts in a shallow pan and toast in oven 3-5 minutes, or until golden. Shake pan at 3 minute intervals. Transfer to a dish to cool. Transfer cooked rice to a bowl and fluff with a fork. Stir in oil. Add remaining ingredients, pine nuts and pepper to taste and toss.Nutrition Facts
Calories 120
% Calories From Fat 52.5%
Total Fat 7g
Saturated Fats 1.3g
Mono-unsaturated Fats 3.3g
Poly-unsaturated Fats 1.9g
Cholesterol 3.9mg
Sodium 140mg
Total Carbohydrates 10g
Dietary Fiber 0.5g
Sugar 1g
Protein 3.6g
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