Thursday, March 10, 2011

40 Meatless Meals: Mediterranean Rice Salad

Mediterranean Rice Salad

1 1/2 tsp. salt
1 1/2 cups long-grain rice
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1 clove garlic, minced
1 tsp fresh oregano, minced
1/4 tsp. freshly ground black pepper
1/8-1/4 tsp red pepper flakes
2 cups chopped spinach leaves (fresh ones)
1 red bell pepper, finely chopped
1 small cucumber, peeled, seeded, finely chopped
1/2 cup chopped green onion
1/2 cup chopped kalamata olives
1 cup crumbled feta cheese

In medium sauce pan, bring 2 1/2 cups water to a boil, add 1/2 tsp salt and the rice. Turn heat to low and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with fork. (I throw mine in a rice cooker--just cook the rice all the way! :)

In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes and remaining tsp. of salt.

Add rice to dressing and toss to combine. Add spinach, toss and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toss to combine. Serve at room temp or cold.
(from Sunset Magazine, Sept. 2006, shared by bethanyg)

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