Try this Rice Salad with Arugula, Pine Nuts And Olives recipe, or contribute your own.
Suggest a better descriptionBring 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.) Serves 8. Bon Appetit July 1991
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Serving Size: 1 Serving (1216g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1971 | ||
Calories from Fat: 265 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.4g | 39 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 16.1g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 34.3mg | 11 % | |
Sodium 1481mg | 51 % | |
Potassium 1138.1mg | 30 % | |
Total Carbohydrate 366g | 108 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 357.3g | ||
Protein 49.3g | 70 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1971
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