Wednesday, August 11, 2010

Tuscan Rice Salad

1 cup Arborrio Rice
1 TBS Olive Oil
2-3 cups water

1 cup Fresh Spinach, sliced thin
1/2 cup Fresh Basil, sliced in ribbons
1 Red or Yellow Pepper (I used half of each)
1/2 cup sliced or chopped Kalamata Olives
1/2 cup crumbled Feta Cheese
1 cup grape tomatoes, sliced in half

1/4 cup Olive Oil
1/4 cup Balsamic Vinegar

Stir fry 1 cup of rice in 1 TBS olive oil over medium heat for 2 minutes. Add 2 cups of water, cover and reduce heat to low. Cook until tender, adding additional water if necessary. Chop & slice vegetables and place in bowl. Cool rice. Add vegetables, olives, & feta cheese. Season with salt and pepper. Whisk vinegar and olive oil together. Pour over salad coating all. Serve chilled.

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