Mediterranean Rice Salad

61
Mediterranean Rice Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    cups fat free chicken broth, divided use

  • cups long grain rice

  • ¼

    cup lemon juice

  • 1

    TBSP olive oil

  • ½

    TSP salt

  • 2

    cloves garlic, mashed

  • 1 TBSP fresh oregano, minced or ½ TBSP dried

  • ¼

    TSP ground black pepper

  • ⅛ to ¼

    TSP red pepper flakes

  • 2

    cups chopped fresh spinach leaves

  • 1

    red bell pepper, finely chopped

  • 1

    small cucumber, peeled, seeded, and finely chopped

  • ½

    cup chopped green onion

  • ¼

    cup chopped kalamata olives

  • ½

    cup crumbled feta cheese

Directions

Use medium saucepan to bring 2 ½ c. chicken broth to a boil. Add rice, bring back to a boil, cover and turn heat on low. Simmer about 15 mins., or until broth is completely absorbed. Remove pan from heat, and allow to sit for 5 mins. In a large bowl, Whisk the lemon juice, olive oil, remaining ½ c. chicken broth, salt, garlic, Oregano, black pepper and red pepper flakes. Add the rice. Toss to combine. Add the spinach, toss and let sit until no longer steaming. Add red bell pepper, cucumber, green onion and olives. Stir to combine. You can add the feta cheese now, or place 1 TBSP on top of each serving. Serve at room temperature, or cold.


Nutrition

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