Rice Salad with Nuts and Olives - 4 servings

Preparation: 5 min. Cooking: 15 min. Total: 20 min.
  • 2/3 cup chicken stock
  • 2/3 cup water
  • 2/3 cup long-grain white rice
  • 2 Tbsp pine nuts, or chopped almonds
  • 2 tsp olive oil
  • 2 Tbsp Kalamata olives, or other olives
  • 1 Tbsp lemon juice
  • 1 scallion, trimmed and minced
  • 1/2 tsp mint, or 1 Tbsp fresh, chopped
  • 2 Tbsp grated Parmesan cheese

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.

Calories Fat Carbs Protein Fiber Sugar Cholesterol Sodium
110 Cal 6.8 g 9.1 g 3.4 g 0.51 g 0.49 g 2.7 mg 220 mg

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Nutrients

Calories 110 Cal  
Fat 6.8 g  
Carbs 9.1 g  
Protein 3.4 g  
Fiber 0.51 g  
Sugar 0.49 g  

Fats

Fat 6.8 g  
Fat, Sat. 1.2 g  
Fat, Mono. 3.1 g  
Fat, Poly. 1.8 g  
Cholesterol 2.7 mg  

Vitamins

Choline 6.1 mg 1.1%
Niacin 1.2 mg 7.3%
Panto. Acid 0.14 mg 2.8%
Riboflavin 0.044 mg 3.3%
Thiamin 0.064 mg 5.3%
Vitamin A 73 IU 2.4%
Vitamin B6 0.039 mg 2.4%
Vitamin B12 0.11 mcg 4.6%
Vitamin C 2.6 mg 2.8%
Vitamin D 0 IU 0%
Vitamin E 0.84 mg 5.6%
Vitamin K 12 mcg 9.6%

Minerals

Calcium 48 mg 4.8%
Copper 0.12 mg 13%
Fluoride 64 mcg 1600%
Iron 0.87 mg 11%
Magnesium 17 mg 4%
Manganese 0.55 mg 7.7%
Phosphorus 72 mg 10%
Potassium 89 mg 1.9%
Selenium 2.6 mcg 4.8%
Sodium 220 mg 14%
Zinc 0.59 mg 5.4%

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