Ingredients

• 3 cups canned chicken broth
• 2 cups long-grain rice
• 5 tablespoons olive oil
• 3/4 cup slivered, pitted Mediterranean olives such as Kalamata (about 4 ounces)
• 2 tablespoons fresh lemon juice
• 1 1/2-ounce package fresh arugula, stemmed, chopped
• 3 green onions, minced
• 1/2 cup pine nuts, toasted
• 1/3 cup freshly grated Romano cheese

Instructions

1. 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.
2. 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.)