Mediterranean Rice with Feta, Mint and Olives June 2011

Mediterranean Rice
with Feta, Mint and Olives
 

Source:

Source: USA Rice Federation

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Yield: 12 servings

Ingredients & Directions

1 ½ qt.
½ tbsp.
3 cups
¼ cup
¼ cup
1 cup
½ cup
½ cup
½ cup
½ cup
1 tbsp.
2 tsp.

Water
Dry leaf basil (or thyme, marjoram, oregano, etc.)
Uncooked Spanish rice mix (long grain rice with seasoning)
Extra virgin olive oil
Fresh lemon juice
Finely diced multi-color bell peppers
Crumbled feta cheese
Peeled, seeded cucumber, finely diced
Chopped, pitta kalamata olives
Chopped, fresh mint leaves
Lemon, zest
Cracked black pepper

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.

2. Mix olive oil and lemon juice and toss with warm rice to completely coat.

3. Gently fold in remaining ingredients until mixed in completely. Use scoop to serve. Serve with roasted or grilled poultry, beef, lamb or pork.

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