Mjs Rice Salad With Arugula Pine Nuts And Olives Food

MEDITERRANEAN BROWN RICE SALAD

Mediterranean Brown Rice Salad image

Recipe video above. This Brown Rice Salad looks way too healthy to taste as good as it does! The fresh dill and coriander/cilantro with the bright lemon dressing totally makes it. The perfectly cooked, nutty brown rice helps. Everything else is customisable.Serves 6 to 8 as a side, 4 as a meal. Keeps for 3 days. Exellent work lunch option, and serving for lunch with friends.

Provided by Nagi

Number Of Ingredients 16

Ingredients

3 cups cooked brown rice (, cooled but not cold)
2 tomatoes (, diced)
2 cucumbers (, diced (or 1 long English/continental cucumber))
1/2 red onion (, chopped (sub 2 stems green onion))
40g/ 4 cups tightly packed baby rocket/arugula (, roughly chopped (or baby spinach))
1/3 cup coriander/cilantro leaves (, roughly chopped (Note 2))
1/3 cup fresh dill leaves (, roughly chopped (Note 2))
3 tbsp lemon juice
5 tbsp extra virgin olive oil
1 garlic cloves (, minced using garlic press)
1/2 tsp Dijon mustard ((Note 3))
3/4 tsp salt (, kosher/cooking salt (1/2 tsp table salt))
1/2 tsp black pepper
1/2 cup black olive slices
200g/7oz halloumi (, sliced then pan fried in a little olive oil until golden and crispy)
Other topping options: feta, parmesan, nuts (Note 4)

Steps:

Place Dressing ingredients in a jar and shake well to combine.
Place Salad ingredients in a big bowl. Drizzle over Dressing, toss well.
Transfer to serving bowl. If using Halloumi, pile on top.
Serve!

Nutrition Facts : Calories 179 kcal, Carbohydrate 21 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 226 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

ORZO, PINE NUT, AND FETA SALAD

Orzo, Pine Nut, and Feta Salad image

Categories Salad Pasta Side Vegetarian Quick & Easy Feta Pine Nut Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 side-dish servings

Number Of Ingredients 6

Ingredients

1 pound orzo
3 tablespoons fresh lemon juice
1/2 cup olive oil
1/2 cup pine nuts, toasted
1 1/4 cups feta (6 ounces), crumbled
1 cup thinly sliced scallion greens

Steps:

Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.

ORZO SALAD

Orzo Salad image

Provided by Gina Marie Miraglia Eriquez

Categories Salad Pasta Pepper Appetizer Side Super Bowl Vegetarian Lunch Mozzarella Arugula Radicchio Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 12 servings

Number Of Ingredients 9

Ingredients

1/2 cup pine nuts
1 pound orzo
1/4 cup fresh lemon juice, or to taste
1/2 cup extra-virgin olive oil
1 garlic clove, finely minced
1 (12 ounce) jar marinated roasted bell peppers, drained and chopped
1/2 pounds mozzarella, preferably fresh, cut into 1/2-inch pieces
4 cups chopped baby arugula leaves (2 1/2 ounces)
2 cups chopped radicchio (2 1/2 ounces)

Steps:

Preheat oven to 350°F with rack in middle.
Roast pine nuts in a rimmed sheet pan until golden, about 8 minutes.
Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
Meanwhile, whisk together lemon juice, oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
Add hot orzo to dressing and toss. Let orzo come to room temperature, stirring occasionally.
Add pine nuts, peppers, mozzarella, arugula, and radicchio and toss well.
Season salad with salt, pepper, and additional lemon juice, if desired.

RICE SALAD WITH ARUGULA, PINE NUTS AND OLIVES

Rice Salad with Arugula, Pine Nuts and Olives image

Categories Salad Olive Rice Side Pine Nut Arugula Summer Bon Appétit Sugar Conscious Peanut Free Soy Free No Sugar Added

Yield Serves 8

Number Of Ingredients 9

Ingredients

3 cups canned chicken broth
2 cups long-grain rice
5 tablespoons olive oil
3/4 cup slivered, pitted Mediterranean olives such as Kalamata (about 4 ounces)
2 tablespoons fresh lemon juice
1 1/2-ounce package fresh arugula, stemmed, chopped
3 green onions, minced
1/2 cup pine nuts, toasted
1/3 cup freshly grated Romano cheese

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.)

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