Mediterranean Rice Salad

Mediterranean Rice Salad Recipe
Dan Goldberg
The bright flavors of this Mediterranean Rice Salad make it the perfect side dish for anything grilled.

Yield:

Makes 6 to 8 servings

Recipe from

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 289
Caloriesfromfat 47 %
Protein 5.6 g
Fat 15 g
Satfat 4.2 g
Carbohydrate 32 g
Fiber 1.3 g
Sodium 793 mg
Cholesterol 15 mg

Ingredients

1 1/2 teaspoons 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 teaspoon fresh oregano, minced
1/4 teaspoon freshly ground black pepper
1/8 to 1/4 tsp. red pepper flakes
2 cups chopped spinach leaves
1 red bell pepper, finely chopped
1 small cucumber, peeled, seeded, and finely chopped
1/2 cup chopped green onion
1/2 cup chopped kalamata olives
1 cup crumbled feta cheese

Preparation

1. In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 tsp. salt and the rice. Turn heat to low, cover, and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.

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

3. 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 temperature or cold.

Note: Nutritional analysis is per serving.

Note:

Lyn Michaud, Brighton, CO,

September 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note