Greek rice salad
Chatelaine
This article has not been rated yet.
* PLUS Cooking time: 25 minutes
Ingredients
-
1/4 cup
pine nuts
-
1 1/2 cups
long-grain white
rice
-
2 284-mL cans
undiluted
chicken broth
, preferably low sodium, or 3 cups vegetable broth
-
1/4 cup
freshly squeezed
lemon juice
-
2 tbsp
rice wine or white
vinegar
-
1/4 cup
raisins
-
1/2 tsp
freshly ground black
pepper
-
1/4 cup
chopped fresh
parsley
-
1/4 cup
chopped fresh
dill
-
3
green onions
Instructions
- Heat a large saucepan over medium-high heat. Add pine nuts. Stir until golden-tinged, 2 minutes. Stir in rice, broth, juice, vinegar, raisins and pepper. Bring to a boil, stirring often. Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, 20 to 25 minutes. Remove from heat. Stir in parsley, dill and onions. Serve warm or at room temperature. Cover and refrigerate up to 2 days.
Nutrition (per serving)
- Calories
- 290,
- Protein
- 8.8 g,
- Carbohydrates
- 53.8 g,
- Fat
- 4.6 g,
- Fibre
- 2.8 g,
- Sodium
- 469 mg.