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Salads, Vegetarian

Lemon Rice Salad With Capers and Pine Nuts

Lemon Rice Salad With Capers and Pine Nuts
Los Angeles Times

Even if you get bumped up to first class, I recently learned, you may still get served a bland, boring lunch. As I ate the flavorless rice, overcooked chicken and limp vegetables tossed with French dressing, I stared out the ... Read more

Total time: 30 minutes | Serves 6 to 8
  • 3/4 cup pine nuts
  • 6 cups cooked rice
  • 2 cups (1/2-inch dice) roast chicken or pork
  • 1/2 cup minced Italian parsley
  • 1 small orange or red bell pepper, cored, seeded and cut into 1/4-inch dice
  • 1/3 cup thinly sliced green onions
  • 1/4 cup capers, rinsed and drained
  • Zest of 1 lemon
  • 1/3 cup lemon juice
  • 2/3 cup olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • Freshly ground pepper
  • 6 leaves butter or leaf lettuce

Step 1Toast the pine nuts in a medium skillet over medium-high heat, stirring frequently, until nicely browned. Set aside to cool.

Step 2Combine the rice, chicken or pork, parsley, bell pepper, green onions, capers, lemon zest, and pine nuts in a large bowl. Toss lightly to combine.

Step 3Whisk together the lemon juice, oil, salt, sugar, and pepper to taste in a 2-cup measuring cup. Add the dressing to the rice mixture and toss to mix. Place a lettuce leaf on each plate, top it with a mound of rice salad, then serve immediately.


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