Mediterranean Rice Salad

4 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

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
229 cal
11%

Fat
9.7 g
15%

Carbs
31.9 g
10%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

Daisychain

Jul. 7, 2008

"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."

Cooking princess

Nov. 2, 2010

"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."