Yield: 8-10 Servings
? cup Flying Olive mild-medium Single Varietal Extra Virgin Olive Oil of Choice
1 cup brown rice
1 clove garlic, minced
1 tsp minced fresh rosemary leaves
1 tsp minced fresh mint (or a heaping ? tsp dried)
2-3 Belgian endives, chopped
1 medium red, orange, or yellow bell pepper, or a combination, chopped
? English cucumber, diced
? cup chopped green onions, root end trimmed, white and light green parts only
? cup Kalamata olives, chopped
2 Tbsp Flying Olive Rosemary Olive Oil (Other Flying Olive EVOO ?? ??s you might want to try: Single Varietal of Choice, Garlic, Tuscan Herb, Gremolata, or Herbs de Provence, or a combination)
2 Tbsp lemon juice (about 1 medium lemon)
2 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar
? tsp red pepper flakes, if desired
? cup crumbled feta cheese, if desired
Freshly ground black pepper
In a medium saucepan, add ? cup Flying Olive Single Varietal of Choice, the rice, and a pinch of sea salt. Stir to coat the rice. Add the water, cover, and let simmer for about 45-50 minutes until the water is absorbed. When done, place the rice on a plate and stir to cool.
Meanwhile, chop the garlic, rosemary, mint, endive, bell pepper, cucumber, onions, and Kalamata olives and place in a large bowl. Whisk together the Flying Olive Rosemary EVOO (or your choice), lemon juice, Flying Olive Sicilian Lemon Balsamic Vinegar, and red pepper flakes, if desired.
When the rice is cool, add it to the vegetables. Pour on ? the dressing, gently stir. Add just enough of the dressing to coat the veggies and rice to the desired consistency. (Save the rest as after you chill the salad, it might need more) Before serving, gently mix in the feta, taste, and add more salt and pepper as needed. Serve.
Inspired by a recipe by Nick Nigro and Bay Ewald in Living the Mediterranean Diet (Ulysses Press, 2015)
Submitted by Barb L.