Mediterranean Rice Salad

Yield: 6(1-cup) servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 349
  • Calories from fat: 59%
  • Fat: 22.7g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 8.4g
  • Carbohydrate: 30.9g
  • Fiber: 0.0g
  • Cholesterol: 17mg
  • Iron: 0.0mg
  • Sodium: 844mg
  • Calcium: 0.0mg

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)

Preparation

  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.
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