Rice Salad with Nuts and Olives Preparation time: 5 min Servings: 4 Cooking time: 15 min Ingredients: 1 tbsp lemon juice 2 tbsp grated Parmesan cheese 2 tsp olive oil 2/3 cup water 1/2 tsp mint, or 1 Tbsp fresh, chopped 2/3 cup chicken stock 1 scallion, trimmed and minced 2/3 cup long-grain white rice 2 tbsp pine nuts, or chopped almonds 2 tbsp Kalamata olives, or other olives 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. Nutritionist Recommended For: Low Calories Low Cholesterol Low Sodium 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 More Information Vitamins Thiamin B1 0.077 mg Vitamin B12 0.071 mcg Vitamin K 12 mcg Vitamin A 74 IU Niacin B3 1.2 mg Pantothenic Acid 0.13 mg Riboflavin B2 0.066 mg Vitamin C 2.6 mg Vitamin D 0 IU Vitamin B6 0.059 mg Vitamin E 0.84 mg Choline 7.9 mg Minerals Manganese 0.51 mg Magnesium 18 mg Calcium 47 mg Zinc 0.61 mg Phosphorus 71 mg Copper 0.12 mg Fluoride 39 mcg Selenium 3.5 mcg Sodium 140 mg Potassium 96 mg Iron 0.87 mg
Posted on: Wed, 10 Sep 2014 16:10:20 +0000