Greek Rice Toss
Recipe Description
Makes 6 servingsIngredients
- 3 cups cooked rice
- 2 x 6-ounce jars marinated artichoke hearts, reserve liquid and coarsly chopped
- 1 large tomato, seeded and chopped
- 1 medium cucumber, seeded and chopped
- 1 medium-size red onion, chopped
- 1 cup crumbled feta cheese
- 1 x 2¼-ounce can sliced black olives, drained
- ¼ cup chopped fresh parsley
- 1 tablespoon lemon juice
- ½ teaspoon oregano
- ½ teaspoon lemon pepper
- lettuce leaves
- Combine rice, artichoke hearts, tomato, cucumber, onion, cheese, olives, parsley, lemon juice, oregano and lemon pepper.
- Chill 1 hour.
- Just before serving drizzle reserved artichoke liquid over salad.
- Spoon into individual lettuce-lined salad plates.
This article uses material from the "Greek Rice Toss" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
