Greek Rice Salad This greek rice salad recipe is a great picnic side dish. It pairs nicely with chicken and may be served warm or chilled. 1 1/2 cups (375 ml) brown rice 1/4 cup (50 ml) pine nuts 2, 10 oz. (284 ml) cans chicken or vegetable broth 1/4 cup (50 ml) lemon juice 2 tbsp. (30 ml) rice wine or white vinegar 1/4 cup (50 ml) raisins or craisins 1/2 tsp. (2 ml) black pepper 1/4 cup (50 ml) fresh parsley, chopped 1/4 cup (50 ml) fresh dill, chopped 1/4 cup (50 ml) red onions, finely chopped Heat a large saucepan over med.-high heat. Add the pine nuts and stir until lightly toasted (approx. 2 min.). Add the broth, rice, lemon juice, vinegar, raisins and black pepper. Bring to a boil and stir. Reduce heat to low, cover and simmer until all liquid is absorbed (time depends on the type of rice you use). Remove from heat and stir in the parsley, dill and onions. This may be enjoyed immediately for dinner, or you may cover and refrigerate it for up to 2 days for your picnic. Gre