You may also like
Categories:
chicken broth wild lemon juice olive oil garlic red pepper fresh spinach red bell pepper cucumber scallions kalamata olives Feta fresh mint cherry tomatoes
Viewed: 33 - Published at: 2 years agoIngredients
- 2 1/2c & 1/4 c chicken broth
- 1 1/2 c wild or long grain rice
- 1/4 c fresh lemon juice
- 2TB olive oil
- 4 cloves garlic, crushed
- Red pepper flakes (to taste)
- 2 c fresh spinach
- 1 red bell pepper, chopped
- 1 cucumber, peeled, seeded & chopped
- 1 lb asparagus, roasted & chopped
- 1/2 c scallions, chopped
- 1/4 c kalamata olives, sliced
- 1/2 c feta
- 1/4 c fresh mint, chopped
- 1/2 c cherry tomatoes, halved
Method
- In pan, bring 2 1/2c broth to boil. Add rice, return to boil, cover and simmer 15 min, or per instructions, til water absorbed.
- Add spinach to rice, and toss to wilt spinach
- Whisk lemon juice, olive oil, 1/4 c broth, red pepper flakes & garlic
- Add lemon mix to rice/spinach and toss.
- Add red bell pepper,cucumber, asparagus, scallions,olives, & cherry tomatoes - mix
- Add feta and mint - mix. Add additional chicken broth or lemon juice if needed.
- Chill several hours, or overnight if possible. Best cold, but can be served at room temperature.
