Brown Rice Grape Leaf Salad

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Elements

1cup brown rice
threetablespoons further virgin olive oil, divided
halfteaspoon kosher salt, if wanted
2tablespoons recent lemon juice, divided
halfcup currants
halfcup dry-roasted shelled pistachios or toasted pine nuts
1/threecup finely chopped, rinsed, and drained brined grape leaves
1/fourcup thinly sliced inexperienced onions
halfcup crumbled feta cheese
2tablespoons minced recent cilantro
2tablespoons minced recent dill
2tablespoons minced recent mint
6cups arugula or combined greens
1 1/threecups plain Greek yogurt
— lemon wedges

Directions

If utilizing raw rice: Deliver 2 cups water to a boil in a heavy medium saucepan.  Add the rice and half teaspoon kosher salt.  Return the water to a boil and cut back warmth to a really low.  Cowl and simmer till the rice is tender and the water is absorbed, about 40 minutes.  Take away from the warmth and let stand, coated, 5 minutes.  Switch the rice to a bowl and stir in 1 tablespoon olive oil and 1 tablespoon lemon juice and let cool to room temperatures.

If utilizing packaged rice: Place the rice in a big microwave-safe bowl.  Add 1 tablespoon water. Cowl and microwave on excessive 1 minute or till rice softens.  Combine in 1 tablespoon olive oil and 1 tablespoon lemon juice.

Stir the currants, nuts, chopped grape leaves, inexperienced onions, feta, cilantro, dill, and mint into the cooled rice.

In a separate giant bowl, toss the arugula with the remaining 2 tablespoons olive oil and 1 tablespoon lemon juice.  Season the greens to style with salt.  Divide the greens amongst four plates and high with the rice salad, dividing evenly.  Spoon a dollop of yogurt alongside the salad; garnish with lemon wedges, and serve.

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