Greek Rice Salad

 

Greek Rice Salad

This greek rice salad recipe is a great picnic side dish. It pairs nicely with chicken and may be served warm or chilled.

1 1/2 cups (375 ml)	brown rice
1/4 cup (50 ml)	pine nuts
2, 10 oz. (284 ml) cans	chicken or vegetable broth
1/4 cup (50 ml)	lemon juice
2 tbsp. (30 ml)	rice wine or white vinegar
1/4 cup (50 ml)	raisins or craisins
1/2 tsp. (2 ml)	black pepper
1/4 cup (50 ml)	fresh parsley, chopped
1/4 cup (50 ml)	fresh dill, chopped
1/4 cup (50 ml)	red onions, finely chopped

Heat a large saucepan over med.-high heat. Add the pine nuts and stir until lightly toasted (approx. 2 min.). Add the broth, rice, lemon juice, vinegar, raisins and black pepper. Bring to a boil and stir. Reduce heat to low, cover and simmer until all liquid is absorbed (time depends on the type of rice you use). Remove from heat and stir in the parsley, dill and onions.

This may be enjoyed immediately for dinner, or you may cover and refrigerate it for up to 2 days for your picnic.

Greek Salad

This classic greek salad recipe is perfect for hot summer picnic days. If you can get fresh tomatoes and cucumber from your garden or local farmers market, it is even more special!

3	large ripe tomatoes*
	*(cherry tomatoes also work quite well)
1	English cucumber, chopped
half	red onion, chopped
1/2 cup	feta cheese, crumbled
1/2 cup	black olives (such as Kalamata)

Dressing:

1/4 cup	extra-virgin olive oil
1 tsp.	oregano
2 tbsp.	lemon juice
	salt and pepper (to taste)

Seed and chop the tomatoes into chunks. Cut the cucumber into similar sized pieces. (You may peel the cucumber, but I find it unnecessary.) Place the vegetables into a transportable bowl that you will take to your picnic. Add the chopped onions.

In a small bowl, whisk together the dressing ingredients. Pour over the vegetables, mixing well. Sprinkle the olives and feta cheese over the salad.

Keep chilled until picnic time