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Ingredients
8 cups chopped arugula or watercress
¾ cup chopped pitted oil-cured black olives
¾ teaspoon minced lemon rind
3 teaspoons fresh lemon juice
2 ½ tablespoons olive oil
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
3 cups cooked rice
Nutritional analysis per serving
25 grams carbs; 180 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 1 gram fiber; 305 milligrams sodium; 3 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, toss together the arugula or watercress, olives, lemon rind, lemon juice and olive oil. Toss in the rice. Season with salt and pepper and serve.
Private Notes
Comments
I'm not a big fan of arugula so when a lovely bunch appeared in my csa I tried this recipe. It's deceptively simple but a wonderful balance of flavors. I made it with brown rice which gave it a sweet, nutty flavor. The salty olives and lemon juice played nicely with the sulphury arugula. It was even good a day later.
I'm not a big fan of arugula so when a lovely bunch appeared in my csa I tried this recipe. It's deceptively simple but a wonderful balance of flavors. I made it with brown rice which gave it a sweet, nutty flavor. The salty olives and lemon juice played nicely with the sulphury arugula. It was even good a day later.