Mediterranean Rice Salad
- RECIPE MAKES: 4 - 6 serves
- PREP TIME: 10 min
- COOK TIME: 15 min
This salad is one of those wonderful dishes that satisfies many needs, it’s colourful, flavoursome, and super easy to prepare, so everyone can enjoy it. Once the vegetables are chopped, simply cook them in a little oil, toss with cooked rice and a few herbs, and you’re ready to eat! Best of all, any leftovers can be stored for up to 3 days*, so another meal’s ready to go when you are!
Cook rice according to manufacturer’s instructions. Rinse and drain set aside.
Place oil in large non-stick frying pan, over medium-high heat, and fry onion, and garlic, 5 min, until slightly softened. Add capsicum, fry further 5 min, until soft.
Add sundried tomatoes, olives, and cherry tomatoes, fry 1-2min, until all ingredients are hot. Return cooked rice to frying pan, along with parsley, salt, and pepper (to taste), and lemon juice. Stir well to combine whilst over the heat, 1-2min. Serve while hot.
PROTEIN FREE
TOP TIPS
Try stirring through a little feta or ricotta cheese to your serve of rice salad if your protein allowance permits. Only very small amounts are needed, for an additional flavour boost.
Experiment with different herbs and spices, Moroccan spices, fresh basil, mint and more can all add great variety to the dish.
*Leftover Mediterranean Rice stays fresh in an airtight container for 2-3 days, in the refrigerator.
- 1 cup Mevalia low protein rice
- 2 Tbsp olive oil
- 1 medium red onion, peeled, diced
- 1 large red capsicum, diced 2 tsp crushed garlic
- 1 cup (100g) sundried tomatoes, chopped
- 50g black olives, halved, deseeded
- 200g cherry tomatoes, quartered
- 1 small bunch flat leaf parsley, roughly chopped
- Salt and pepper, to taste
- Juice of one lemon
