Mediterranean Rice Salad4 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“This recipe makes a very flavorful chilled side salad filled with rice and vegetables, and dressed with oil and vinegar.” - by BENADAM
Original recipe yields 6 servings
- Heat 2 tablespoons olive oil in a skillet over medium heat. Stir in rice, and cook until lightly browned. Pour in the water. Bring to a boil, reduce heat to low, and simmer until all liquid has been absorbed.
- In a large bowl, mix the green beans, olives, red pepper, green pepper, pickle, tomatoes, and garlic. Toss with the rice. Sprinkle with vinegar and remaining 1 tablespoon olive oil, and toss to coat. Cover, and refrigerate 1 hour, or until completely cooled, before serving.
Amount Per Serving (6 total)
- 229 cal
- 9.7 g
- 31.9 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"This was easy to prepare and was very popular. Great prepared a day in advance, and left-overs were still good the day after the party. I whizzed up the garlic in the dressing to prevent anyone chewin..." See moreg on lumps of garlic. I think it helped blend the flavour too."
"I don't have much experience with Mediterranean salads but I was a bit dissapointed with this one. It lacked something. I added more vinegar and oil, added oregano, salt, pepper... and still it lack..." See moreed something... I added feta cheese... still lacked something. Maybe a little lemon juice and flat leave parsley or basil. I didn't add the pickle b/c I didn't have it and I didn't see it fitting into the mediterranean concept. Was the pickle the secret ingredient? Over all, not bad experience, but not super either."
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