Thursday, June 4, 2009
Mediterranean Rice Salad
Since I made tabbouleh a few weeks ago, I have been fascinated by grain salads. They're hearty but refreshing. Grains act as a blank canvas upon which any number or vegetable and herb combinations can be featured. Plus the left overs are fantastic since their flavors tend to develop with age.
I loosely followed this recipe from Sunset magazine. I already had brown rice (which I used instead of white. It has better flavor, texture, and it's oh so healthy) in the fridge from the previous nights dinner so I didn't bother to make more. I just heated the rice up a bit (counter-intuitive for a cold salad, but I wanted the dressing to absorb into the grains and for the spinach leaves to wilt when I stirred them in) and eyeballed the amounts of the other ingredients. It turned out delicious and a perfect way to experience all of the classic mediterranean flavors in a summer dish.