Prep 15 mins
Cook 25 mins
Recipe created by Chef Marc Orfaly of Boston’s Pigalle Restaurant.
- 1 (6 1/8 ounce) package rice pilaf mix, such as NEAR EAST Original Rice Pilaf
- 1 3⁄4 cups reduced-sodium chicken broth
- 2 tablespoons pitted kalamata olives, sliced
- 2 tablespoons chopped flat leaf parsley
- 2 tablespoons chopped green onions
- 1 tablespoon pine nuts, toasted
- 1⁄2 cup chopped cherry tomatoes
- 1⁄3 cup crumbled feta cheese
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1⁄2 tablespoon red wine vinegar
- 1⁄2 tablespoon lemon juice
- 1⁄4 teaspoon ground cumin
- In a medium saucepan, add rice pilaf mix, broth and contents of Spice Sack; bring to a boil. Cover; reduce heat to low. Simmer 20 minutes or until liquid is absorbed.
- While pilaf cooks, prepare vinaigrette by whisking all ingredients together; set aside.
- Remove cooked pilaf from heat. Stir in vinaigrette.
- Stir in olives, parsley, green onion and pine nuts.
- Gently fold in feta and tomatoes.
- Serve warm or at room temperature.
- If desired, refrigerate and serve slightly chilled.
- Cook’s Note: Regular chicken broth, vegetable broth or water can be substituted for the reduced-sodium chicken broth.
We really enjoyed this salad it was very flavorful. This is a nice combination between the pilaf and the vegetables, I hope you don't mind but I added a little bit of cucumber. I am looking forward to having leftovers tomorrow. This is very tasty. Thankyou!!!!
This salad is full of all the flavors we like best & is great visually. You look at it & know you are gonna love it! I was able to skip the early part of the prep as I found a pre-cooked pkg of rice that I microwaved for 2 min, so I moved right into the salad assembly. I used just half of the vinaigrette to suit a DH pers pref. I served this as our dinner meal at room temp over a bed of mixed greens & the 2 of us ate all of it in 1 sitting. Loved using the pine nuts I just discovered at my bargain grocery store! Thx for sharing this recipe w/a destiny to be repeated. :-)