This dish is perfect for picnics – it can be made the day ahead and it is best served room temperature.
Mediterranean Rice Salad
Servings: 6
Ingredients
- 1 1/2 tsp salt divided
- 1 1/2 cup jasmine rice
- 1/4 cup fresh lemon juice about 2 lemons
- 1/3 cup olive oil
- 1 clove garlic minced
- 1/2 tsp dried oregano or 1 tsp fresh oregano
- 1 tsp fresh chives or mint
- 1/4 tsp fresh ground pepper
- 1/4 tsp crushed red pepper flakes
- 2-3 cups spinach leaves chopped
- 1 red bell pepper finely chopped
- 1 cucumber peeled, seeded and diced
- 1/2 cup green onions sliced
- 1/2 cup chopped kalamata olives optional
- 1 cup crumbled feta cheese
Instructions
- Bring 2 1/2 cups of water to boil in a medium saucepan. Once boiling add rice and 1/2 t. salt. Turn heat to low, cover and simmer for 15 minutes.
- Remove from heat and let sit, still covered, for 5 minutes. Fluff with a fork and put in large bowl.
- While rice is cooking, make the dressing by whisking together the lemon juice, olive oil, garlic, oregano, chives/mint, 1 tsp salt, black pepper and red pepper flakes.
- Add the dressing to the rice, mix, and immediately add the spinach and toss. Let this sit until the dish is no longer steaming, about 15-20 minutes.
- Add remaining ingredients and stir. Serve at room temperature.
Notes
To make this dish a meal, sprinkle 1 1/2 pounds of shrimp (deveined and shelled, tails on) with kosher salt and fresh ground pepper. Sauté in a tablespoon of hot oil until shrimp curls and turns pink. You can also use sautéed chicken breasts instead of shrimp.
Love this recipe! I tried it using farro instead of rice and it was just as delicious. It is good served at room temperature and the next day when the flavors really get to meld together.