Mediterranean Rice Salad

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:

1. For the dressing, whisk together the olive oil, lemon juice, and season, to taste, with oregano, salt, and pepper. Set aside.
2. 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.
3. Brush the eggplant with a little olive oil and season with salt and pepper. Grill eggplant until tender, about 5 minutes on each side.
4. In a large bowl, combine the remaining ingredients, including the remaining dressing, with the rice and stir well.

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