Mediterranean Layered Rice Salad Recipe

The Rice Recipes Kitchen presents Mediterranean Layered Rice Salad Recipe. Enjoy cooking delicious Mediterranean rice dishes.

Yield: Makes About 8 Servings

Ingredients

1 cup Mahatma® or Carolina® Whole Grain Brown Rice, uncooked
2 tablespoons Canola oil
2 cups mushrooms, chopped
1/4 cup fresh chives, snipped
1 1/2 cups low-fat Italian Balsamic dressing, divided
2 green onions, chopped
2 large tomatoes, seeded and chopped
2 cups broccoli florets, blanched and drained
2 red peppers, chopped
1 cup mild reduced fat Provolone (or Cheddar cheese), shredded
1 package (12 oz.) frozen green peas, thawed

Preparation

Prepare rice as directed. Let stand for 5 minutes to cool.

In non-stick skillet, heat oil and add mushrooms. Sauté stirring frequently until mushrooms are browned and all liquid has evaporated.

Combine rice with mushrooms and chives. Gently mix 1/2 cup dressing with rice-mushroom mixture. Place one-half of rice mixture in bottom of large glass serving bowl. Layer broccoli, red peppers, and green onions. Drizzle 1/2 cup dressing over vegetables. Top with remaining rice mixture.

Layer peas, tomatoes, and drizzle with remaining 1/2 cup dressing. Top with cheese.

Helpful Hint:
This salad can be prepared early in the day or the day before and refrigerated until ready to use.
Mahatma® and Carolina® Rice, MARCH 2010

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Herb Crusted Lamb Chops with Mediterranean Rice Recipe

The rice recipe blog invites you to try a delicious dish of Herb Crusted Lamb Chops with Mediterranean Rice.

Yield: Makes 4 Servings

Ingredients

3 tablespoons olive oil, divided
1 tablespoon shallot, minced
1 tablespoon garlic, minced
1 cup Mahatma® or Carolina® Basmati or Jasmine Rice
1/2 cup dry white wine
8 lamb chops
salt and pepper
4 tablespoons parsley, minced
1 tablespoon sage, minced
1 tablespoon rosemary, minced
1 tablespoon thyme, minced
1/2 cup red bell pepper, diced
1/2 cup black olives, pitted and chopped
1/2 cup feta cheese, crumbled
2 tablespoons mint, chopped

Preparation

Heat oven to 450°F. In a medium pan, heat 1 tablespoon oil over medium heat. Sauté shallots and garlic for 30 seconds. Add Basmati or Jasmine rice and stir for 1 minute. Pour in wine and cook, stirring frequently, until wine is absorbed. Add 2 cups of water, cover pan, and reduce heat to low. If preparing using Basmati Rice, simmer 20 minutes (or 15 minutes for Jasmine Rice ), or until all water is absorbed. Rub lamb chops with salt and pepper and remaining olive oil. Combine parsley, sage, rosemary and thyme. Press both sides of seasoned lamb chops with the herb mixture. Place chops on a foil-lined sheet pan and roast in the oven for 8 minutes, or until cooked to desired temperature. When rice is cooked, stir in bell pepper, olives, cheese, and mint. Season with salt and pepper, if desired. Arrange serving of rice on plate and top with two chops each.

Mahatma® and Carolina® Rice, MARCH 2010

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Save and share Herb Crusted Lamb Chops with Mediterranean Rice Recipe

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