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Recipes Courtesy of the USA Rice Federation.
Grecian Rice Salad
A quick fix for lunch or dinner, this twist on a traditional Greek salad is a meal in itself. For quick preparation, dice vegetables and combine with rice mixture.
What You’ll Need:
Ingredients
| 2 cups | Italian salad dressing | 500 mL |
| 1/2 cup | lemon juice | 125 mL |
| 3 tbsp | fresh dill, chopped | 50 mL |
| To taste | fresh or dried oregano | to taste |
| 9 cups | cooked Tex Farm long grain brown rice |
2.25 L |
| 12 cups | lettuce, chopped | 3 L |
| 5 | tomatoes, chopped | 5 |
| 2 to 3 | cucumbers, thinly sliced | 2 to 3 |
| 2 | red onions, thinly sliced | 2 |
| 1-1/2 cups | diced green pepper, diced red pepper | 375 mL |
| 1 lb | crumbled Feta cheese | 450 g |
| 2 cups | ripe olives, pitted and sliced | 500 mL |
| 1 doz | hard-cooked eggs, chopped | 1 doz |
Directions
In small bowl, whisk together dressing, lemon juice, dill and oregano. Set aside.
In large bowl, combine 1 cup (250 mL) prepared dressing and cooked rice. Arrange lettuce on each individual plate and spoon 3/4 cup (375 mL) rice mixture on top. Arrange vegetables separately around rice. Top with Feta cheese, olives and eggs. Serve additional dressing on side.
In small bowl, whisk together dressing, lemon juice, dill and oregano. Set aside.
In large bowl, combine 1 cup (250 mL) prepared dressing and cooked rice. Arrange lettuce on each individual plate and spoon 3/4 cup (375 mL) rice mixture on top. Arrange vegetables separately around rice. Top with Feta cheese, olives and eggs. Serve additional dressing on side.
Makes 10 servings.
For more great recipes, visit www.haveariceday.com/rice-recipes
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