Mediterranean Basmati Salad

Leigh Beisch
serves 4 (serving size: 1 1/2 cups)


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2 sun-dried tomatoes, packed without oil
1/4 cup hot water
1 1/4 cups uncooked basmati rice
2 cups water
1/2 teaspoon salt
2/3 cup (2.5 ounces) feta cheese, crumbled
2 tablespoons dried currants
2 tablespoons chopped fresh mint
1 tablespoon olive oil
1/4 teaspoon black pepper
2 tablespoons pine nuts, toasted


Combine tomatoes and water in a small bowl; let stand 10 minutes. Drain and chop; set aside.

Place rice in a large bowl; cover with water to 2 inches above rice. Soak 30 minutes; stirring occasionally. Drain and rinse.

Combine rice and 2 cups water in a small saucepan; stir in salt. Bring to a boil over medium-high heat, stirring frequently. Boil 5 minutes or until water level falls just below rice. Cover, reduce heat to low, and cook 10 minutes. Remove from heat; let stand, covered, 10 minutes.

Spoon rice into a bowl; cool completely and fluff with a fork. Stir in tomatoes, feta, and next 4 ingredients (through pepper); toss well to combine. Sprinkle with pine nuts.

Created date

October 2003

Nutritional Information

Calories 358
Caloriesfromfat 29 %
Fat 11.7 g
Satfat 4.8 g
Monofat 4.7 g
Polyfat 1.7 g
Protein 10 g
Carbohydrate 57 g
Fiber 1 g
Cholesterol 22 mg
Iron 1 mg
Sodium 609 mg
Calcium 142 mg