Mediterranean Rice with Feta, Mint and Olives
A light refreshing side dish made with a Spanish-seasoned rice mixture, basil, lemon, feta cheese, kalamata olives, mint and cucumber.
Yield: 12 ServingsServing Size: 1 cup
Prep Time: 45 minutes
Cooking Time: 20 minutes
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| Ingredient | Quantity | Instruction |
|---|---|---|
| water | 1 1/2 qt. | 1. In large pot, bring water to a boil over high heat; add basil. Stir in rice and seasoning packet, return to a boil, reduce heat, cover and let simmer over low heat 18-20 minutes, or until rice is cooked through and liquid is absorbed. Remove from heat and let stand 5-10 minutes before fluffing with a fork and using as directed. |
| dry leaf basil, (or thyme, marjoram, oregano, etc.) | 1/2 tbsp. | |
| uncooked Spanish rice mix, (long grain rice with seasoning) | 3 c. | |
| extra virgin olive oil | 1/4 c. | 2. Mix olive oil and lemon juice and toss with warm rice to completely coat. |
| fresh lemon juice | 1/4 c. | |
| finely diced multi-color bell peppers | 1 c. | 3. Gently fold in remaining ingredients until mixed in completely. Use scoop to serve. Serve with roasted or grilled poultry, beef, lamb or pork. |
| crumbled feta cheese | 1/2 c. | |
| peeled, seeded cucumber, finely diced | 1/2 c. | |
| chopped, pitted kalamata olives | 1/2 c. | |
| chopped, fresh mint leaves | 1/2 c. | |
| lemon, zest | 1 tbsp. | |
| cracked black pepper | 2 tsp. | |
