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Rice Salad with Olives and Pine Nuts
Makes 6 servings

2 cups long-grain white rice
4 cups water
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 cup pine nuts, toasted
1/2 cup black olives, pitted and coarsely chopped
1 bunch scallions, white and green parts, trimmed, very thinly sliced
1 medium red bell pepper, cored and seeded, cut into 1/2 inch pieces
3 tbsp coarsely chopped flat leaf parsley
2 tbsp coarsely chopped fresh dill leaves
Coarse (kosher) salt and freshly ground pepper, to taste

Boil the water in a large pot, throw in the rice, cover, turn the
heat down and simmer for 15-20 minutes until all water is absorbed.
Remove the pan from the heat and uncover to let the rice cool for
20 minutes. It should still be a little warm. Transfer the rice
to a large bowl.

Meanwhile, chop the veggies as in the ingredients list.

Heat a small heavy skillet to medium temperature, but don't add
any oil. Toss in the pine nuts and stir them around until they
are light gold and release their aroma. Be careful - if they burn,
they become bitter.

In a small bowl, whisk together the olive oil and vinegar. Pour
it over the rice and toss to mix.

Add everything but the salt and pepper to the rice and toss to mix.

Add salt and pepper to taste.


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