Jan 6, 2008

Tangy Rice Salad



1 1/2 tsp. salt
1 1/2 cups long-grain rice

1/4 cup fresh lime juice

1/2 cup extra-virgin olive oil

1 clove garlic, minced
1 tsp. fresh oregano, minced

1/4 tsp. freshly ground black pepper

1/8 to 1/4 tsp. red pepper flakes

1/2 cup chopped radicchio

1 1/2 cups chopped spinach leaves

1 red bell pepper, finely chopped

1 small cucumber, peeled, seeded, and finely chopped
1/2 cup chopped green onion
1/2 cup chopped kalamata olives

1 cup crumbled feta cheese



In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 tsp. salt and the rice. Turn heat to low, cover, and simmer 15 minutes. Remove from heat and with a fork.

Thoroughly process in a food processor, the lime juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp. salt.

Add rice to dressing and toss to combine.

Add spinach, toss, and let sit until no longer steaming, about 20 minutes.

Add remaining ingredients and toss to combine. Serve at room temperature or cold.

MAKES 6 to 8 servings

1 comment:

Sally Parrott Ashbrook said...

Mmm a rice salad with Mediterranean flavor--that sounds really tasty.