Side Pannel
Brown Rice Greek Salad with Roasted Tomatoes Recipe
Brown Rice Greek Salad with Roasted Tomatoes Recipe
- Recipe Submitted by Marsala on 11/17/2014
Category: Side Dishes, Salads, Tomatoes, Rice
Ingredients List
- 1 c brown rice - prepared
- 1 c chickpeas - drained and rinsed
- 1 c cherry tomatoes - roasted or fresh (see below for directions on roasting)
- 1 c cucumber - diced
- ½ c scallions - minced
- ½ c corn - fresh, frozen, leftover grilled, etc.
- ¼ c feta cheese - crumbled
- ½ c kalamata olives
- Zest and juice of one lemon
- 1 tbs olive oil
- 1 tbs dried oregano
- 1 tbs dried mint
- 2 garlic cloves - grated
- Salt and pepper to taste
Directions
1. To roast cherry tomatoes, pre-heat oven to 400 degrees. Line baking pan with an even layer of tomatoes and drizzle with olive oil, salt and pepper. Roast for 30 minutes; let cool.
2. In a medium bowl, combine brown rice with tomatoes, chickpeas, cucumber, scallions, corn, feta and olives.
Stir in lemon juice, zest, olive oil, oregano, mint, garlic, salt and pepper.
3. Check for seasoning and adjust accordingly.
2. In a medium bowl, combine brown rice with tomatoes, chickpeas, cucumber, scallions, corn, feta and olives.
Stir in lemon juice, zest, olive oil, oregano, mint, garlic, salt and pepper.
3. Check for seasoning and adjust accordingly.
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