 Greek Isle Rice Salad
Makes 6 servings
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Image © Publications International, Ltd.
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Greek Isle Rice Salad
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Ingredients
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1
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(6.8-ounce) package RICE-A-RONI® Beef Flavor
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2
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tablespoons margarine or butter
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8
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ounces thick sliced deli roast beef, cut into 1/2-inch pieces
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1/2
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cup chopped red onion
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1/2
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cup sliced ripe olives
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3
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plum tomatoes, seeded and chopped
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1/3
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cup olive oil
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1/4
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cup lemon juice
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2
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cloves garlic, crushed
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1/2
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teaspoon dried oregano
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1/2
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teaspoon ground black pepper
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1
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medium cucumber, thinly sliced
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1/2
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cup (2 ounces) crumbled feta cheese
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Prep Time
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15 minutes
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Cook Time
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30 minutes
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1. In large skillet over medium heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown.
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2. Slowly stir in 2-1/2 cups water and Special Seasonings; bring to a boil. Reduce heat to low. Simmer 15 to 20 minutes or until rice is tender. Cool completely.
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3. In large bowl, combine rice mixture, roast beef, onion, olives and tomatoes; set aside.
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4. In small bowl, combine olive oil, lemon juice, garlic, oregano and pepper with wire whisk. Toss rice mixture with dressing. Chill at least 30 minutes. Garnish with cucumber slices and cheese.
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© The Golden Grain Company®
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Nutrients per Serving
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Calories
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351
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Total Fat
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21 g
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Cholesterol
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25 mg
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Carbohydrate
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30 g
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Protein
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13 g
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Sodium
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1115 mg
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Printed
from fbnr.com
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