Italian Style Rice with Sun-Dried Tomatoes and Arugula


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Italian Style Rice with Sun-Dried Tomatoes and Arugula

Italian Style Rice with Sun-Dried Tomatoes and Arugula
Ingredients
1 cup long grain rice
1½ cups chicken or vegetable stock or reduced-sodium broth
2 tbsp. butter
1/2 tsp. salt
1/3 cup California Sun-Dry Julienne Cut Sun-Dried Tomatoes drained and coarsely chopped
1/4 cup roasted garlic cloves slivered
2/3 cup shredded Parmesan cheese
2 cups baby arugula leaves lightly packed
1/4 cup snipped fresh basil
3 tbsp. pine nuts toasted
Directions
Prep: 20 minutes Cook: 40 minutes Serves: 4

1. Stir together rice, stock, butter and salt
in a medium saucepan. Bring to a boil; reduce heat and simmer,
covered, for
20 minutes. Remove from heat and let
stand for 10 minutes.
2. Transfer hot rice to a large nonstick
skillet. Add tomatoes and garlic; cook
and stir for 5 minutes or until all ingredients are very hot. Stir in cheese
and cook for
2 to 3 minutes more.
3. Remove from heat and stir in arugula and basil. Sprinkle with pine
nuts.
Nutritional Information:
Nutrition per serving: 390 calories, 14 g protein, 17 g total fat (7 g sat., 0 g trans), 47 g carbohydrate, 3 g fiber, 4 g sugar, 30 mg cholesterol, 850 mg sodium, 9 points

Comments

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This was sooo delicious! There was such a variety of flavor and textures. I would have never thought to combine these ingredients. Definitely a keeper.

Comment Number: 4910

 
 

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