Recipe: Rice Salad with Olives and Pine Nuts

RICE SALAD WITH OLIVES AND PINE NUTS

2 cups long grain rice, uncooked
4 cups water
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 cup pine nuts, toasted*
1/2 cup black olives, preferably Kalamata or other pungent but not oil-cured olives, pitted and coarsely chopped
1 bunch scallions, white and green parts, trimmed and very thinly sliced
1 medium red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
3 tablespoons coarsely chopped fresh flat-leaf parsley leaves
2 tablespoons coarsely chopped fresh dill leaves
Coarse (kosher) salt and freshly ground black pepper (to taste)

Place the rice and water in a small heavy saucepan and bring to a boil over high heat. Stir, then reduce the heat to low, cover, and cook until the rice is tender and the water is fully absorbed, 15 to 20 minutes. Remove the pan from the heat, uncover, and let the rice cool for 20 minutes; it should still be a little warm. Transfer the rice to a large bowl.

Place the oil and vinegar in a small bowl and whisk thoroughly to combine. Add the dressing to the rice and toss to mix; the still-warm rice will absorb some of the dressing. Add the pine nuts, olives, scallions, bell pepper, parsley, dill, salt, and pepper and toss well to mix. Taste and adjust the seasoning, then serve at room temperature.

*To bring out their flavor, it is best to toast pine nuts. To toast the nuts on top of the stove, heat a heavy skillet (do not add oil) over medium heat. Add the nuts in a single layer, and cook, stirring constantly, until they're lightly golden and fragrant, 4 to 5 minutes.

Makes 6 servings
Source: Staffmeals From Chanterelle by David Waltuck and Melicia Phillips