Recipe by SusieQusie
Recipe created by Chef Marc Orfaly of Boston’s Pigalle Restaurant.
Top Review by Chef Decadent1
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!!!!
- 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
Directions See How It's Made
- 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.