Mediterranean Rice Salad

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  • 2 cups basmati rice
  • 1 (6.5-oz.) jar artichoke hearts
  • 4 cups diced grilled or roasted vegetables  (zucchini, eggplant, red pepper, onion, etc.)
  • 1/3 cup roasted garlic
  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dried Mediterranean oregano
  • Salt and pepper to taste


Cook rice according to package directions.
While rice is cooking, drain artichoke hearts and reserve oil. Quarter artichoke hearts and combine them with the diced vegetables and roasted garlic.
Wisk together reserved artichoke oil, olive oil, red wine vinegar and oregano; pour over vegetable mixture. Add cooked rice and season to taste with salt and pepper.
Serve warm or at room temperature.



Season with smoked salt for deeper flavor.

Recipe from Central Market Poulsbo - Culinary Resource Center
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