Serve this salad as a side dish with grilled tuna, swordfish or lamb.
Yields
Makes 16 cups
Ingredients
2teaspoons extra virgin olive oil
2cups (Rice Cooker) long grain white rice
1cup (Rice Cooker) orzo
1teaspoon salt
4½cups (standard liquid measure) water
2cloves garlic, minced
2large tomatoes, seeded and chopped
1 large cucumber, seeded and chopped
1medium red onion, peeled and chopped
1¼cups crumbled feta cheese
1cup pitted kalamata olives, halved
2cans (15 ounces each) artichoke hearts, drained well and quartered
½cup chopped fresh parsley
2tablespoons fresh lemon juice
1teaspoon oregano
1teaspoon basil
1teaspoon kosher salt
2 teaspoons freshly ground black pepper
6tablespoons extra virgin olive oil
Nutritional information
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
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.