Mediterranean Rice Salad

I’m still in love with my rice cooker and although we fell off the diet wagon a bit on a recent trip to Houston, we are back at the rice bowl diet.

This recipe marks the first time I tried cooking the rice in broth and other flavors.   Even if you don’t continue on with the recipe, the combination of the garlic and celery seed with the rice is delicious as a side.

Mediterranean Rice Salad

based on Eastern Mediterranean Vegetables and Brown Rice

Ingredients

  • 1 1/2 c. long grain brown rice
  • 1 1/2 c. vegetable broth
  • 1 large clove garlic, minced
  • 1/4 t. celery seed
  • 1/8 t. fine sea salt
  • 3 T. red wine vinegar
  • 1 1/2 T. extra virgin olive oil
  • salt and pepper
  • 1 (10 oz.) jar marinated artichokes, drained and chopped
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1/8 c. sun dried tomatoes packed in oil, drained and chopped
  • 1/2 c. chopped fresh spinach, packed (plus more for serving)
  • 1/8 c. fresh parsley, coarsely chopped
  • 1/8 c. roasted pistachios, chopped
  • 1/4 c. crumbled feta, optional

Instructions

  1. Measure rice and rinse once, drain and place in a rice cooker. Add broth, garlic, celery seed and salt. Add water to appropriate fill line according to rice cooker’s directions. (For conventional preparation, place ingredients plus another 1 1/2 cups water and cook according to package directions.)
  2. While rice is cooking, place vinegar and olive oil in a large serving bowl and whisk to incorporate. Season with salt and pepper. Add artichokes, chickpeas, tomatoes, spinach and parsley. Toss and set aside.
  3. When rice is cooked, dump the hot rice into the serving bowl and toss with veggies and dressing. Garnish with pistachios and feta and a bit more spinach if desired.
  4. Serve warm. Leftovers can be served cold.

As previously stated, the rice is good on its own, but toss in these marinated veggies and this is a keeper of a recipe.  Add as much spinach as you desire.   I threw in a bit more leaves on top to our leftover lunch portions.

I’m sharing this salad with Deb’s Souper Sunday at Kahakai Kitchen.

SouperSundays

 

During our Texas trip, we found some really cool places.  If you’re interested, you can check them out on Yelp.

Read Debra K.‘s review of Mercer Arboretum and Botanic Gardens on Yelp

 

Read Debra K.‘s review of Titas Taco House on Yelp

 

Read Debra K.‘s review of Sapore Ristorante Italiano on Yelp

 

Read Debra K.‘s review of Cadillac Pizza Pub on Yelp

 

Read Debra K.‘s review of Nelson Water Gardens & Nursery on Yelp

 

 

Of course, we revisited Nelson’s and bought this great pot. I will be planting some draping cacti in it as soon as we’re clear of frost threats.I’ll post an update later in the growing season.  (Last week we  saw a Thursday with 85 degrees.  Friday was cooler and then Saturday we had a HARD freeze—22 degrees.  This week has been 60s during the day but dropping to the 30s at night.  It will be a while before I get this planted with succulents.  Obviously, this is too dang big to move in and out of the greenhouse!)

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My Favorite Reads

Eat, Pray, Love
Running with Scissors
SantaLand Diaries
Me Talk Pretty One Day
Angela's Ashes
Naked
Dress Your Family in Corduroy and Denim
Kitchen Confidential: Adventures in the Culinary Underbelly
My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
Garlic and Sapphires: The Secret Life of a Critic in Disguise
A Homemade Life: Stories and Recipes from My Kitchen Table
Tender at the Bone: Growing Up at the Table
The Liars' Club
Code Name Verity
The Paris Wife
The Shoemaker's Wife
The Secret Book of Frida Kahlo: A Novel
Brother of the More Famous Jack
Burying the Honeysuckle Girls


Debra's favorite books »