RICE SALAD W/ NUTS & OLIVES

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