Mediterranean Rice Salad
Cooking Instructions:
- 1 cup uncooked Lundberg® Wehani® rice, cooked according to package directions.
- 2 tbsp. olive oil
- 1-2 tbsp. lemon juice
- 1-2 tbsp. balsamic vinegar
- 1 or 2 cloves garlic, minced
- 1/2 cup julienned sun dried tomatoes
- 1 can (2.25 oz.) sliced olives, drained (1/4 cup)
- 1/4 cup grated Parmesan cheese
- 1/2 tsp. salt (optional)
- 1/2 tsp. dried rosemary, crushed
- 1 tbsp. fresh basil, minced
- 1 tsp. ground black pepper
Optional Ingredients:
- 1 each red and green bell pepper, seeded and finely chopped
- 1/2 cup carrots, diced small
- 1 medium tomato, seeded and finely chopped
- 1 jar of pickled artichoke hearts, chopped
- 1/2 jar of capers
Place hot rice in large bowl. Combine oil, lemon juice, vinegar, garlic, salt, rosemary and pepper in small jar or blender. Shake or blend well and pour over rice. Toss lightly. Cover and let cool. Add remaining ingredients. Serve at room temperature or chilled. Yield: 6 cups.