Mediterranean Pilaf Salad

Submitted by SusieQusie

"Recipe created by Chef Marc Orfaly of Boston’s Pigalle Restaurant."

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 4

ingredients

• Rice Salad

• 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

• 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

1. 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.
2. While pilaf cooks, prepare vinaigrette by whisking all ingredients together; set aside.
3. Remove cooked pilaf from heat. Stir in vinaigrette.
4. Stir in olives, parsley, green onion and pine nuts.
5. Gently fold in feta and tomatoes.
6. Serve warm or at room temperature.
7. If desired, refrigerate and serve slightly chilled.
8. Cook’s Note: Regular chicken broth, vegetable broth or water can be substituted for the reduced-sodium chicken broth.

Reviews

[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!!!!

 

[twissis]

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. :-)