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Mediterranean Rice Salad

Yield 6(1-cup) servings.

Ingredients

  • 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)

Nutrition 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

How to Make It

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

  2. 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.

  3. 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