My whole family loves this alternative to pasta salad. It's a great gluten free and dairy free (switch out oil for the butter) option. This is a modification of a recipe found on the Alessi Brand arborio rice box.
tablespoons white balsamic vinegar or 3 tablespoons rice vinegar
freshly ground sea salt and black pepper, to taste
Serving Size: 1 (115) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 265 g49 %
Total Fat 29.5 g45 %
Saturated Fat 6.7 g33 %
Cholesterol 15.3 mg
Sodium 245.8 mg
Dietary Fiber 4.5 g17 %
Sugars 1.2 g4 %
Protein 6.9 g
Bring 3 C of salted water to boil in heavy saucepan with tight fitting lid. Add butter and rice. Stir while boiling for 1 minute. Cover and reduce heat to simmer. Cook rice undisturbed for 18-20 minute Fluff and allow to cool.
While rice is cooling, blanch the broccoli, toast the pine nuts and chop the other ingredients.
Transfer the rice and all ingredients to a serving bowl and toss to coat. Best served at room temp but can also be chilled.