This #cookclub recipe was a very pleasant surprise. I had my doubts about rice and spinach in the same bowl so I decreased the rice and increased the spinach. A flavor boost came from the fresh squeezed lemon. Our #Cookclub leader Janet Keeler suggested it was even better the next day, so I thought I would give it and try and she was right! I added more feta and black olives to the second day salad and Jack, my husband even gave it a try…he liked it and so did I.
Mediterranean Rice Salad
1 ½ teaspoons salt
1 ½ cups long-grain rice
¼ cup fresh lemon juice
⅓ cup extra-virgin olive oil
1 clove garlic, minced
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
⅛ to ¼ teaspoon red pepper flakes
2 cups chopped spinach leaves
1 red bell pepper, finely chopped
1 small cucumber, peeled, seeded, and finely chopped
½ cup chopped green onion
½ cup chopped kalamata olives
1 cup crumbled feta cheese
In a medium saucepan, bring 2 ½ cups water to a boil. Add ½ teaspoon salt and the rice. Turn heat to low, cover, and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.
In a large bowl, whisk lemon juice, olive oil, garlic, oregano, black pepper, pepper flakes, and remaining teaspoon 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.
Serves 6 to 8.
Source: Sunset magazine