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Mediterranean Rice Salad

Apr 11, 2011

Recipe Type:

This is a great side salad or a main dish meal. I love taking this side dish to family gatherings, church events and other public events, seems the vegetarians always seek me out to see what I have brought, that they can eat.

Ingredients

1 1/2 cups long grain brown rice 3 cups cold water 1/2 tsp salt 1/4 cup fresh squeezed lemon juice 1/4 cup extra virgin olive oil 1 Tbsp. minced fresh oregano or 1 tsp dried oregano 3 Tbsp. minced fresh basil 1 tsp salt 1/4 tsp. black pepper 2 cups spinach leaves, washed, stemmed, and chopped (To save time you can use prewashed baby spinach) 1 medium red bell pepper, finely chopped 1 small cucumber, peeled, seeded, and finely chopped 1/2 cup chopped green onions or chives 1/2 cup chopped Kalamata or regular black olives 1/2 cup toasted pine nuts OR 1/2 cup toasted pumpkin and sunflower seeds (toast on a flat baking pan for 10 minutes at 325 degrees) Optional: To boost the protein, add 1/2 cup black beans, and-or 1/2 cup crumbled feta cheese

Preparation

Rice Salad Directions: Make rice several hours ahead of time or the make night before and refrigerate Rinse rice until water runs clear Place rice and water in a pot and bring to a boil Add 1/2 tsp of salt, cover, and turn rice down to medium low Cook rice until done, about 45-60 minutes Fluff rice gently with a fork and set aside to cool to room temperature. Setting the pan in a sink full of cold water will help it cool quickly Mix lemon juice, olive oil, oregano, basil, 1 tsp of salt, and pepper in a large bowl Toss the rice with the olive oil mixture Stir in spinach, bell pepper, cucumber, green onions, olives, and pine nuts Serve chilled or at room temperature

ABOUT THE AUTHOR, spirit2sole

I'm a reflexologist, Reiki Master, Master Herbalist, Master Gardener. In everyone's life, changes arise, just as the seasons. With each new season comes new outlooks and attitudes.