This is a great summer dish to feed a crowd. Bring it to your next BBQ or potluck – people will love it!
Mediterranean Rice Salad
Just the Tip
Serves 12
What I used:
- 2 cups raw arborio rice (or other short grain rice)
- 4 cups low-sodium chicken broth
- 1 14oz can artichoke hearts, drained and quartered
- 1 14oz can chick peas, drained and rinsed
- 1 red bell pepper, diced
- 1 eggplant, sliced into 1/2-inch circles
- 1/2 red onion, diced
- 1 cup pitted kalamata olives, roughly chopped
- 1 cup italian parsley, roughly chopped
- 1 cup diced feta
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- dried oregano, salt, pepper
What I did:
- For the dressing, whisk together the olive oil, lemon juice, and season, to taste, with oregano, salt, and pepper. Set aside.
- Bring chicken broth to a boil in a large pot. Add rice, reduce heat to low, and cook for 20 minutes or until all of liquid has been absorbed. Fluff with a fork. Pour half of the dressing over the hot rice so the flavors will absorb into the rice.
- Brush the eggplant with a little olive oil and season with salt and pepper. Grill eggplant until tender, about 5 minutes on each side.
- In a large bowl, combine the remaining ingredients, including the remaining dressing, with the rice and stir well.
serves 12. ha! i’d eat the entire thing by myself and fight anyone who tried to get near it. looks so good.
Thanks! I don’t think the photos accurately portray HOW MUCH RICE this makes. It’s a little overwhelming. 🙂