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Mediterranean Rice Salad with Roasted Red Peppers

Cookbook

One-Dish Vegetarian Meals

Published by Harvard Common Press

This image courtesy of Joseph DeLeo

Garlic, fresh herbs, and roasted red peppers imbue this salad with full-bodied Mediterranean flavors. Use roasted red peppers packed in oil for ease of preparation. Grated fennel adds a slightly sweet taste and a fresh-tasting crunch.

SERVES4

CostInexpensive

Easy

Total Timeunder 2 hours

Kid FriendlyYes

OccasionBuffet, Family Get-together

Recipe Coursemain course, side dish

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner, lunch

Taste and Texturechewy, herby, salty, savory, tangy, tart, umami

Type of Dishmain course salad, salad

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh basil or 1 teaspoon dried
  • ½ teaspoon minced fresh oregano or ¼ teaspoon dried
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup extra virgin olive oil
  • 3 cups cold cooked brown basmati or other rice
  • ½ cup grated fresh fennel
  • ½ cup chopped red onion
  • 1½ cups cooked or canned chickpeas, rinsed and drained if canned
  • One 4-ounce jar roasted red peppers, drained and chopped
  • Torn mixed salad greens, for serving
  • Oil-cured black olives, pitted, for garnish

Instructions

  1. In a small bowl, whisk together the vinegar, lemon juice, garlic, basil, oregano, salt, and pepper. Whisk in the oil in a slow, steady stream until emulsified and smooth. Set aside.

  2. In a large bowl, combine the rice, fennel, onion, chickpeas, and roasted red peppers. Add the dressing and toss well. Cover and refrigerate for at least 30 minutes before serving.

  3. Line a platter with salad greens and top with the rice salad. Garnish with the black olives and serve.

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