Greek Rice Toss

Name: Greek Rice Toss
Prep time: 15 min
Total time: 15 min
Yield: 6 serving(s)
Ingredients: 3 cups cooked rice; 2 (6 ounce) jars marinated artichoke hearts, reserve liquid and coarsely chopped; 1 large tomatoes, seeded and chopped; 1 medium cucumber, seeded and chopped; 1 medium red onion, chopped; 1 cup crumbled feta cheese; 1 (2 1/4 ounce) can sliced black olives, drained; 1/4 cup chopped fresh parsley; 1 tablespoon lemon juice; 1/2 teaspoon oregano; 1/2 teaspoon lemon pepper; lettuce leaf

Submitted by Dancer

"For a main dish salad add 3/4 pound coarsely chopped cooked medium shrimp or 3/4 pound shredded cooked chicken."

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Ready In:: 15mins
Ingredients:: 12
Serves:: 6

ingredients

3 cups cooked rice
2 (6 ounce) jars marinated artichoke hearts, reserve liquid and coarsely chopped
1 large tomatoes, seeded and chopped
1 medium cucumber, seeded and chopped
1 medium red onion, chopped
1 cup crumbled feta cheese
1 (2 1/4 ounce) can sliced black olives, drained
¹⁄₄ cup chopped fresh parsley
1 tablespoon lemon juice
¹⁄₂ teaspoon oregano
¹⁄₂ teaspoon lemon pepper
lettuce leaf

directions

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 individuallettuce-lined salad plates.

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Reviews

Really good recipe with one caveat: flavor is dominated by the taste of the marinade the artichokes are in. Since I didn't care for the ones I purchased, the next time I make this, I'll use unmarinated artichoke hearts, and use balsamic vinegrette and some mint to give it a flavor more to my taste. I recommend you try this recipe, though, I really liked the mix of ingredients, and there is enough for nice leftovers. Thank you, Dancer.

Deven Werthman