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Mediterranean Rice Salad
Anderson Jorge

Mediterranean Rice Salad

Mediterranean Rice Salad You’ll Want with Everything
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: Mediterranean-inspired
Calories: 230
Ingredients Method Notes

Ingredients
  

  • Long-grain rice — 1 slightly heaped cup
  • Olive oil — 1½ tablespoons
  • Garlic finely minced — 2 cloves
  • Onion finely diced — 1 medium
  • Bell pepper small diced — ¾ cup
  • Cherry tomatoes halved — ¾ to 1 cup
  • Vegetable or chicken broth — 2 cups
  • Lemon juice — 1½ tablespoons
  • Fresh parsley chopped — 2 tablespoons
  • Dried oregano — ¾ teaspoon
  • Salt — ½ teaspoon adjust to taste
  • Black pepper — pinch to ¼ teaspoon
  • Crumbled feta cheese optional — small handful

Method
 

  1. Heat olive oil in a saucepan over medium heat
  2. Add garlic and onion
  3. Sauté until fragrant and softened
  4. Add diced bell pepper
  5. Cook briefly until slightly tender
  6. Add rice to the pan
  7. Stir to coat with oil and aromatics
  8. Toast lightly for deeper flavor
  9. Pour broth into saucepan
  10. Add oregano, salt, and black pepper
  11. Bring to a gentle boil
  12. Reduce heat and cover
  13. Cook until rice is tender and fluffy
  14. Remove from heat and rest briefly
  15. Fluff rice gently
  16. Stir in lemon juice and parsley
  17. Add feta if desired
  18. Serve warm

Notes

  • Protein: 5 g
  • Carbohydrates: 40 g
  • Fat: 6 g
  • Fiber: 2 g
  • Sugar: 2 g
  • Sodium: Moderate