Rice Salad with a Greek Twist

Even better the next day

Even better the next day

This is an easy salad that can be made way ahead of time. It works well as a side for barbecue or fancier fare.

Rice Salad

  • 1 cup orzo
  • 1 cup jasmine rice
  • 2 cups chicken stock
  • 2 cups water
  • 1 red bell pepper diced small
  • 10-12 large green olives chopped roughly
  • 12-16 garlic scapes chopped very fine
  • 1/4 cup olive oil
  • 1/3 cup fresh lemon juice
  • 3 anchovy fillets minced to a paste
  • 2 tbsp fresh oregano chopped fine
  • Salt/pepper
  • Feta cheese

In a four-quart stock pot add rice, orzo, chicken stock, and water. Bring to a boil and then turn heat to very low, cover and cook until liquid is absorbed, about 20 minutes. Remove from heat and uncover. Place a towel over top, recover and let stand for 20 minutes. In a large bowl mix rice, bell pepper, olives and oregano. Season with salt and pepper. In a small bowl whisk the oil, lemon juice and anchovy paste until incorporated. Pour dressing over rice and mix well. Place in refrigerator and let chill completely. Remove and add scapes and however much feta you want. Stir well and chill until ready to serve.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Recipes, Sides, vegetarian and tagged , , , , . Bookmark the permalink.

11 Responses to Rice Salad with a Greek Twist

  1. TasteFood says:

    I like Greek twists.

  2. Eva Taylor says:

    Greek twist to anything is clearly a winner in my books, this one is no exception. Love the anchovies in it.

  3. Good summer dish. There’s a very good book “Modern Greek” by Andy Harris ( the editor of Jamie Magazine) that you might like.http://www.amazon.fr/Modern-Greek-Contemporary-Recipes-Mediterranean/dp/0811834808

  4. So, the orzo doesn’t get mushy? Seems a long cook for a small pasta…
    Love the concept, and that dressing!

  5. Kristy says:

    Mike and I would really like this one – especially as a side for BBQ this summer.

  6. Sherry says:

    gotta try this one for sure

  7. ChgoJohn says:

    Great idea mixing the orzo with rice. Add the anchovies and feta and all that’s missing is the ‘Opa!”

  8. When left overnight the flavours in a dish infuse and it truly does taste better the next day. Yum…

  9. Pingback: Sunday Suppers: The Summer Salad Edition | Rufus' Food and Spirits Guide

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