Recipe: Greek Rice Salad

GREEK RICE SALAD

1/4 cup (50 mL) pine nuts
1 1/2 cups (375 mL) long-grain white rice
2 (10-oz/284-mL) cans undiluted chicken broth, preferably low sodium, or 3 cups (750 mL) vegetable broth
1/4 cup (50 mL) freshly squeezed lemon juice
1/4 cup (50 mL) raisins
2 tbsp (30 mL) rice wine or white vinegar
1/2 tsp (mL) freshly ground black pepper
1/4 cup (50 mL) chopped fresh parsley
1/4 cup (50 mL) chopped fresh dill
3 green onions, thinly sliced

Heat a large saucepan over medium-high heat. Add pine nuts. Stir until golden-tinged, 2 minutes.

Stir in rice, broth, juice, raisins, vinegar, 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.