Mediterranean Rice Salad
Instructions:
For extra color and flavor, add some ripe, juicy chopped tomatoes to this fresh-tasting salad. 2 cups water 1 cup regular long-grain rice 3 garlic cloves, finely chopped 11â„4 teaspoons salt 3 tablespoons olive oil 1 small red onion, chopped 1 red pepper, chopped 1 medium zucchini (8 ounces), cut lengthwise into quarters, then crosswise into 1â„2-inch-thick pieces 2 tablespoons fresh lemon juice 1â„3 cup Kalamata olives, pitted and coarsely chopped
Makes 6 accompaniment servings. Prep: 25 minutes plus cooling Cook: 30 minutes
- In 2-quart saucepan, heat water to boiling over high heat. Add rice, garlic, and 1â„2 teaspoon salt. Reduce heat; cover and simmer until rice is tender, about 17 minutes.
- Meanwhile, in 10-inch skillet, heat 1 tablespoon oil over medium heat. Add onion and cook, stirring, 2 minutes. Add red pepper, zucchini, and 1â„4 teaspoon salt and cook, stirring occasionally, until tender-crisp, about 4 minutes.
- Prepare dressing: In large bowl, with wire whisk, mix lemon juice, remaining 2 tablespoons oil, and remaining 1â„2 teaspoon salt until blended. Add rice, vegetable mixture, and olives; toss until mixed and coated with dressing. Cool to room temperature. Serve at room temperature, or cover and refrigerate up to 2 hours.