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 all 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 | 355.31 Kcal (1488 kJ) | ||
| Calories from fat | 243.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.11g | 42% | |
|---|---|---|---|
| Cholesterol | 48.59mg | 16% | |
| Sodium | 697.87mg | 29% | |
| Potassium | 207.08mg | 4% | |
| Total Carbs | 3.95g | 1% | |
| Sugars | 0.88g | 4% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 23.73g | 47% | |
| Vitamin C | 3mg | 5% | |
| Iron | 1.5mg | 8% | |
| Calcium | 127mg | 13% | |
| Amount Per 100 g | |||
| Calories | 269.94 Kcal (1130 kJ) | ||
| Calories from fat | 185.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.59g | 42% | |
|---|---|---|---|
| Cholesterol | 36.91mg | 16% | |
| Sodium | 530.2mg | 29% | |
| Potassium | 157.33mg | 4% | |
| Total Carbs | 3g | 1% | |
| Sugars | 0.67g | 4% | |
| Dietary Fiber | 0.41g | 2% | |
| Protein | 18.03g | 47% | |
| Vitamin C | 2.2mg | 5% | |
| Iron | 1.1mg | 8% | |
| Calcium | 96.5mg | 13% | |
* 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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