I’m not sure about you but when I’m invited to a potluck, I am half excited and half stressed out. I enjoy cooking but I also enjoy being fed so being required to bring a dish somewhere often makes me a little annoyed. Don’t get me wrong, I’m all for contributing and sharing recipes with others (duh, this blog!) but since I’ve had kids, I just never seem to be able to get it together and despite the fact that I write recipes for a living, I almost always end up scrambling to make something last minute. So basically I’m a awful mess like many of you. Potluck slackers, unite!
Since I’m admittedly a potluck procrastinator, there are a few recipes I have in my mental archives that almost always save my ass. This rice salad is one of them. It’s easy, healthy and inexpensive. In fact, it can be made with items you probably already have on hand. Feel free to substitute whatever veggies or cheese you want. You can even toss in dried fruits or nuts if that’s your thing. This recipe is meant to be simple and stress free so keep it that way, use what you have and don’t freak out if you don’t have one of the ingredients listed below.
Mediterranean Rice Salad
Ingredients:
Dressing:
1 clove garlic, minced
¼ cup red wine vinegar
Juice of one small lemon
2 tablespoons honey
½ teaspoon salt
½ teaspoon black pepper
½ cup olive oil
Salad:
3 cups brown rice or white rice or any grain you really like (farro, pearl/israeli couscous, quinoa)
1 large seedless cucumber, diced small
1 small red onion, minced
1-2 bell peppers
½ -3/4 cup feta, crumbled
1 cup grape tomatoes, quartered
¼ cup flat leaf parsley, chopped
Instructions:
- Make the dressing: In a bowl or Mason jar combine all of the ingredients for the dressing. Place the lid on the Mason jar and shake or if using a bowl, whisk until dressing is emulsified.
- Place all remaining ingredients except for the feta cheese into a large bowl and toss gently. Cover and refrigerate until ready to serve. Right before serving, pour over enough dressing to your liking and toss again. Top with feta and serve. Can be made up to 2 days in advance.
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