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RECIPES/Sides
Serve this salad as a side dish with grilled tuna, swordfish or lamb.
Greek Rice Salad - 16 cups
INGREDIENTS
2 teaspoons extra virgin olive oil
2 cups (Rice Cooker) long grain white rice
1 cup (Rice Cooker) orzo
1 teaspoon salt
4½ cups (standard liquid measure) water
2 cloves garlic, minced
2 large tomatoes, seeded and chopped
1 large cucumber, seeded and chopped
1 medium red onion, peeled and chopped
1¼ cups crumbled feta cheese
1 cup pitted kalamata olives, halved
2 cans (15 ounces each) artichoke hearts, drained well and quartered
½ cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon oregano
1 teaspoon basil
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
6 tablespoons extra virgin olive oil
Instructions
Place cooking bowl in Cuisinart® Rice Cooker/Steamer. Add olive oil. Cover and turn Rice Cooker on; wait 1 minute. Stir in rice and orzo. Cook for 2 minutes, stirring constantly. Add 1 teaspoon salt and water; sprinkle with minced garlic. Cover and cook until liquid is absorbed and cooker switches to Warm. Let stand on Warm for 5 minutes. Spread the rice/orzo onto a baking sheet to cool. While the rice cooks, place the tomato, cucumber, feta, olives, artichokes, parsley, lemon juice, oregano, basil, 1 teaspoon kosher salt, pepper and olive oil in a large bowl; stir. When rice/orzo mixture is cooled, stir into the vegetable mixture. Chill one hour or longer before serving.
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RECIPE FACTS

Servings: Makes 16 cups

Nutritional information per serving

Nutritional information per serving (¾ cup): Calories 153 (50% from fat) • carb. 17g • pro. 3g • fat 8g • sat. fat 2g • chol. 6mg • sod. 555mg • calc. 54mg • fiber 1g

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