Sides
Greek Rice Salad - 8 cups
Makes about 8 cups
Greek Rice Salad - 8 cups
Makes about 8 cups
Serve this salad as a side dish with grilled tuna, swordfish or lamb.
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
carb. 17g
pro. 3g
fat 8g
sat. fat 2g
chol. 6mg
sod. 555mg
calc. 54mg
fiber 1g
Ingredients
- 1 teaspoon extra virgin olive oil
- 1 cup (Rice Cooker) long grain white rice
- ½ cup (Rice Cooker) orzo½teaspoon salt
- 2 ¼ cups (standard liquid measure) water
- 1 clove garlic, minced
- 1 large tomato, seeded and chopped
- 1 small cucumber, seeded and chopped
- 1 small red onion, peeled and chopped
- ¾ cup crumbled feta cheese
- ½ cup pitted kalamata olives, halved
- 1 can (15-ounce) artichoke hearts, drained well and quartered
- ¼ cup chopped fresh parsley
- 1 tablespoon fresh lemon juice
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
Preparation
- 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.
