Directions:
- Bring 3 cups chicken broth to boil in heavy medium saucepan.
- Add rice.
- Bring to boil, reduce heat to low, cover and cook until chicken broth is absorbed, about 20 minutes.
- Turn off heat and let stand 5 minutes.
- Fluff rice with fork. Transfer to large bowl.
- Mix in 5 tablespoons olive oil, then add remaining ingredients.
- Season salad to taste with pepper.
- (Salad can be prepared 4 hours ahead. Let stand at room temperature).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.74 Kcal (1427 kJ) | ||
| Calories from fat | 226.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.15g | 39% | |
|---|---|---|---|
| Cholesterol | 48.59mg | 16% | |
| Sodium | 650.1mg | 27% | |
| Potassium | 200.54mg | 4% | |
| Total Carbs | 3.93g | 1% | |
| Sugars | 0.85g | 3% | |
| Dietary Fiber | 1.49g | 6% | |
| Protein | 24.67g | 49% | |
| Vitamin C | 2.7mg | 4% | |
| Iron | 39.3mg | 218% | |
| Calcium | 143mg | 14% | |
| Amount Per 100 g | |||
| Calories | 262.4 Kcal (1099 kJ) | ||
| Calories from fat | 174.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.37g | 39% | |
|---|---|---|---|
| Cholesterol | 37.42mg | 16% | |
| Sodium | 500.64mg | 27% | |
| Potassium | 154.44mg | 4% | |
| Total Carbs | 3.02g | 1% | |
| Sugars | 0.65g | 3% | |
| Dietary Fiber | 1.15g | 6% | |
| Protein | 19g | 49% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 30.3mg | 218% | |
| Calcium | 110.2mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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