Mediterranean Rice Salad



6(1-cup) servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 349
Caloriesfromfat 59 %
Fat 22.7 g
Satfat 5.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 8.4 g
Carbohydrate 30.9 g
Fiber 0.0 g
Cholesterol 17 mg
Iron 0.0 mg
Sodium 844 mg
Calcium 0.0 mg


1 1/2 cups peeled, chopped cucumber
1 teaspoon salt
2 1/4 cups water
1 cup long-grain rice, uncooked
1 teaspoon salt
3/4 cup pitted, slivered kalamata olives
1/2 cup pine nuts, toasted
1/4 cup chopped fresh parsley
1 1/2 tablespoons minced fresh oregano
1 (4-ounce) package feta cheese, crumbled
1 (2-ounce) jar diced pimiento, drained
1/4 cup plus 1 tablespoon olive oil
2 tablespoons white wine vinegar
1/2 teaspoon ground white pepper
6 lettuce leaves (optional)


Sprinkle cucumber with 1 teaspoon salt; cover and let stand 30 minutes. Rinse well.

Bring water to a boil in a medium saucepan; stir in rice and 1 teaspoon salt. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed. Combine cucumber, rice, olives, and next 5 ingredients in a large bowl.

Combine olive oil, vinegar, and pepper in a small bowl, stirring well with a wire whisk. Pour olive oil mixture over rice mixture; toss gently. Cover and chill. Serve on lettuce leaves, if desired.

Light and Luscious,

Oxmoor House

January 1994
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