MEDITERRANEAN RICE SALAD from 'Back of the Box Cooking' edited by Barbara Greenman (Black Dog and Leventhal Publishers, 2009), is from rice growers Lundberg Family Farms.
St. Paul Pioneer Press Makes 6 cups. 1 cup uncooked long-grain brown rice, cooked according to package directions 2 tablespoons olive oil 1 to 2 tablespoons lemon juice 1 to 2 tablespoons balsamic vinegar 1 to 2 cloves garlic, minced 1/2 teaspoon salt (optional) 1/2 teaspoon dried rosemary, crushed 1 teaspoon ground black pepper 1/2 cup sun-dried tomatoes, julienned 1 can (2.25 ounces) sliced olives, drained ( 1/4 cup) 1/4 cup grated parmesan cheese 1 tablespoon fresh basil, minced Optional Ingredients: 1 each red and green bell pepper, seeded and finely chopped 1/2 cup carrots, diced small 1 medium tomato, seeded and finely chopped 1 jar (6.5 ounces) pickled artichoke hearts, chopped 1/2 (4-ounce) jar of capers To prepare salad: Place hot rice in large bowl. In small jar or bowl, combine oil, lemon juice, vinegar, garlic, salt, rosemary and pepper. Shake or blend well. Pour over rice. Toss lightly. Cover. Cool. To finish salad: Add tomatoes, olives, parmesan, basil and any optional ingredients. Serve at room temperature or chilled. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
