Warm Greek-style Rice Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is from my Cookshelf Rice and Risotto cookbook. I have not tried it. Cook time is estimation of time it takes to cook the rice. It looks yummy! Ingredients:
1 cup long grain white rice |
1/3 cup extra virgin olive oil |
2 -3 tablespoons lemon juice |
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano |
1/2 teaspoon dijon mustard |
2 large ripe tomatoes, seeded and chopped |
1 red bell peppers or 1 green bell pepper, seeded and chopped |
2 1/4 ounces kalamata olives or 2 1/4 ounces other brine-cured black olives, pitted and halved |
8 ounces feta cheese, crumbled,plus |
extra feta cheese, cubed,for garnish |
1 tablespoon capers, rinsed and drained |
2 -4 tablespoons fresh parsley or 2 -4 tablespoons fresh cilantro, chopped |
salt |
pepper |
diced cucumber, to garnish |
Directions:
1. Cook rice till tender.
2. Drain and rinse under hot water.
3. Drain again.
4. Whisk together the lemon juice, olive oil, oregano, mustard, salt and pepper.
5. Add the tomatoes, bell pepper, olives, feta, cheese, capers and parsley.
6. Stir to coat.
7. Toss along with the rice in a large bowl.
8. Garnish individual servings with feta cheese and diced cucumbers.
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