Mediterranean Pilaf Salad
- Reviews 2
Ready In: 40 mins
Serves: 4
Ingredients
Rice Salad
- 1 (6 1/8ounce) 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
Vinaigrette
- 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
- 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.
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