Serve this salad as a side dish with grilled tuna, swordfish or lamb.
Yields
Makes about 8 cups
Ingredients
1teaspoon extra virgin olive oil
1cup (Rice Cooker) long grain white rice
½cup (Rice Cooker) orzo
½teaspoon salt
2¼cups (standard liquid measure) water
1clove garlic, minced
1large tomato, seeded and chopped
1 small cucumber, seeded and chopped
1small red onion, peeled and chopped
¾cup crumbled feta cheese
½cup pitted kalamata olives, halved
1can (15-ounce) artichoke hearts, drained well and quartered
¼cup chopped fresh parsley
1tablespoon fresh lemon juice
½teaspoon oregano
½teaspoon basil
½teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3tablespoons 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 ½ 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, ½ 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.