Sunday, July 24, 2016

Rice Salad with Cucumber, Tomatoes, and Feta

Tonight we made another recipe from the Stop and Shop magazine, Savory. Rice Salad with Cucumber, Tomatoes, and Feta. Another hot day here in Madison. I even microwaved the rice so I would not have to turn on the stove. The recipe called for sun-dried tomatoes. I don't really like sun-dried tomatoes so I omitted them. The recipe did not call for any type of dressing. I added olive oil and lemon juice. Perfect. And instead of using watercress I used Swiss Chard from the plant on the deck.

This is my version of the Savory recipe -

1 1/2 cups white rice
2 cups mixed cherry tomatoes
1/2 cucumber
1 cup parsley
8 oz. feta cheese
2.25 oz black olive sliced
3 scallions, sliced
Olive Oil
Lemon Juice
Salt and Pepper

Cook the rice according to the direction on the box.
While the rice is cooking halve the tomatoes and set aside. Halve the cucumber lengthwise and use a spoon to scoop out the seeds. Chop the parsley.

Cut the feta into 1/2 inch cubes. Allow the rice to cool. Stir in the tomatoes, cucumber, parsley, feta and scallions. Add Olive Oil, Lemon Juice and salt and pepper to taste.

Arrange the Swiss Chard on large plate. Carefully spoon the rice salad over the chard and serve immediately.

And our first tomato is finally not green anymore!               

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