Greek rice salad

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PREP TIME

10 min

Makes

5 cups (1.25 L)

* 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.

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