Monday, February 26, 2007

Recipe of the month

Rice Salad with Arugula

serves 8.

2 cups basmati rice
3 cups chicken broth
5 tablespoons olive oil
3/4 cup sliced kalamata olives
3 tablespoons fresh lemon juice
1 bunch arugula, chopped
1/2 cup pine nuts
3 green onions, sliced thin
1/3 cup freshly grated Parmesan cheese
Salt and pepper
1 1/2 cups shredded chicken (optional)

Cook rice in broth, approximately 20 minutes. Fluff with fork and put in large bowl. Mix in oil and then add rest of ingredients. Serve at room temperature.

This recipe came from my favorite cookbook:
Sausalito ~ Cooking with a View
Favorite recipes from the Sausalito Woman's Club

The recipe from the book did not have chicken in it, but I add chicken (Jay always shreds it for me) and I serve generous portions, to make this the main entree. Everyone really loves this quick and easy to make dish. It usually surprises people, how good the flavors are together. Use a nice tasting olive oil. I always use more olive oil and more parmesan cheese than the recipe suggests.

Jess and Kate - this recipe is for you.


jeff said...

jamie and jay made this for us on sunday and i tell you what, it was FAB-U-LOUS! makes me hungry just reading about it :)

Jess said...

It was sooo good. We'll be making this soon! YUM. Thanks Jamie for posting the recipe.

kate said...

Okay, so i'm checking in and low and behold it's like you were reading my mind! I've thought about this recipe since the party and how you were so right about the blend of flavors being unexpected. Thanks for sharing secrets of the J&J kitchen!