Rice Salad
DELICIOUS SALAD RECIPES

Rice Salad

This Rice Salad is an amazing lunch or dinner idea. It’s quick to make, filling and super nutritious.

Ingredients:

  • 100 g of wild rice
  • one handful of pomegranate seeds
  • 150 g of greens of your choice
  • 100 g of olives
  • 30 g of feta cheese
  • bell pepper cut into little pieces
  • 1 big tomato
  • 10-12 cheese balls (optional)
  • a mix of seeds: sunflower seeds, pine nuts, and pumpkin
  • 100 g of cooked chickpeas
  • yogurt dressing

Dressing:

  • a plain yogurt
  • the juice of 1/2 a lemon
  • dried chili
  • one tablespoon of chives
  • one tablespoon of dill
  • 1 tablespoon of sunflower seeds
  • 1 teaspoon of garlic powder
  • salt and pepper to taste
  • salt and pepper
  • a drizzle of olive oil

In two different pots cook the rice and the chickpeas. Don’t overcook them, it’s better to have some crunch in them. Set aside.

Rice Salad
Rice Salad booksandlavender.com
Rice Salad
Rice Salad booksandlavender.com

Prepare everything else. Wash and cut the tomatoes and bell pepper, drain the olives, deseed the pomegranate. Set them aside. Cube the feta cheese.

Rice Salad
Rice Salad booksandlavender.com
Rice Salad
Rice Salad booksandlavender.com

In a big bowl put the greens you chose and add the rest of the ingredients, stir and serve with the dressing.

Rice Salad
Rice Salad booksandlavender.com
Rice Salad
Rice Salad booksandlavender.com

 

Rice Salad

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 3 servings

Ingredients:

100 g of wild rice
one handful of pomegranate seeds
150 g of greens of your choice
100 g of olives
30 g of feta cheese
bell pepper cut into little pieces
1 big tomato
10-12 cheese balls (optional)
a mix of seeds: sunflower seeds, pine nuts, and pumpkin
100 g of cooked chickpeas
yogurt dressing
Dressing:
a plain yogurt
the juice of 1/2 a lemon
dried chili
1 tablespoon of chives
1 tablespoon of dill
1 tablespoons of sunflower seeds
1 teaspoon of garlic powder
salt and pepper to taste
salt and pepper
a drizzle of olive oil

Instructions:

  1. In two different pots cook the rice and the chickpeas. Don't overcook them, it's better to have some crunch in them. Set aside.
  2. Prepare everything else. Wash and cut the tomatoes and bell pepper, drain the olives, deseed the pomegranate. Set them aside. Cube the feta cheese.
  3. In a big bowl put the greens you chose and add the rest of the ingredients, stir and serve with the dressing.
https://booksandlavender.com/2016/03/14/rice-salad/

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