Mjs Rice Salad With Arugula Pine Nuts And Olives Recipes

Steps:

• Bring 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.)

Steps:

• Bring 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 add remaining ingredients.
• Season salad to taste with pepper.
• (Salad can be prepared 4 hours ahead. Let stand at room temperature).

Steps:

• Make the vinaigrette first. Combine the ingredients in a blender. Blend until emulsified and frothy.
• Toss salad ingredients together and dress with Dijon mustard vinaigrette. Serve immediately.

Steps:

• Drain pineapple, reserving juice; set aside 1 cup pineapple and 3 tablespoons juice (refrigerate remaining pineapple and juice for another use). , In a large bowl, combine the rice, chicken, celery, almonds, raisins, green onions and reserved pineapple. , In a small bowl, combine the mayonnaise, mustard, curry powder, salt and reserved juice. Gently stir into rice mixture. Cover and refrigerate for at least 1 hour. serve in a lettuce-lined bowl if desired.

Steps:

• Combine first 5 ingredients. Stir in remaining ingredients. Cover, chill and eat!

Steps:

• Bring 3 cups chicken broth to boil in heavy medium saucepan. Add rice. Bring to boil, reduce heat to low, cover and cook until broth is absorbed, about 20 minutes. Turn off heat and let stand 5 imnutes. Fluff rice with fork. Transfer to large bowl. MIx in 5 tabs olive oile, then all remaining ingredients. Season with pepper to taste. (Can be prepared 4 hours ahead. Let stand at room tempeerature.)