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Alice Henneman, MS, RDN, UNL Extension in Lancaster County
Greek Rice Salad
Source: Courtesy of USA Rice Federation. www.usarice.com
Yield: Makes 6 to 8 servings
- 3 cups cooked medium grain brown rice
- 1 cup red grape tomatoes; sliced in half
- 1/3 cup pitted Kalamata olives, sliced
- 1/4 cup Feta vinaigrette dressing
- Salt and freshly-ground pepper to taste
- Romaine leaves
Combine rice, tomato halves, olives and vinaigrette in a large mixing bowl. Season with salt and pepper. Serve with whole Romaine leaves, which can be used like taco shells to hold filling. Alternatively, arrange Romaine leaves on a platter and place rice mixture on top of greens. Chill.
Alice's Notes:
For an Italian Rice Salad, you might try substituting an Italian oil/vinegar-type dressing and green olives for the Feta vinaigrette dressing and the Kalamata olives.