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Mediterranean Basmati Salad

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

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

  3. 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.

  4. 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.