Cool Mediterranean Rice Pilaf Salad Recipes

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MEDITERRANEAN RICE SALAD



Mediterranean Rice Salad image

Make and share this Mediterranean Rice Salad recipe from Food.com.

Provided by cookiedog

Categories     Long Grain Rice

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 teaspoons salt
1 1/2 cups long-grain rice
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1 garlic clove, minced
1 teaspoon fresh oregano, minced
1/4 teaspoon fresh ground black pepper
1/8-1/4 teaspoon red pepper flakes
2 cups chopped spinach leaves
1 red bell pepper, finely chopped
1 small cucumber, peeled, seeded, and finely chopped
1/2 cup chopped green onion
1/2 cup chopped kalamata olive
1 cup crumbled feta cheese

Steps:

  • In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 teaspoons salt and the rice. Turn heat to low, cover and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.
  • In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp salt.
  • Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toos to combine. Serve at room temperature or cold.

Nutrition Facts : Calories 282.3, Fat 14.3, SaturatedFat 4.3, Cholesterol 16.7, Sodium 717.4, Carbohydrate 32.9, Fiber 1.7, Sugar 2.5, Protein 6

GREEK LEMON RICE RECIPE



Greek Lemon Rice Recipe image

Best Greek lemon rice recipe! Loads of flavor from onions, garlic, lemon juice and fresh herbs. Be sure to check out the notes for tips and ideas for what to serve it with.

Provided by The Mediterranean Dish

Categories     Side Dish

Time 45m

Number Of Ingredients 10

2 cups long grain rice (uncooked)
Early Harvest Greek extra virgin olive oil
1 medium yellow onion, chopped (just over 1 cup chopped onions)
1 garlic clove, minced
1/2 cup orzo pasta
2 lemons, juice of (PLUS zest of 1 lemon)
2 cups low sodium broth (chicken or vegetable broth will work)
Pinch salt
Large handful chopped fresh parsley
1 tsp dill weed (dry dill)

Steps:

  • Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
  • Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking. Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.
  • Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)
  • Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.
  • Uncover and stir in parsley, dill weed and lemon zest. If you like, add a few slices of lemon on top for garnish. Enjoy!

Nutrition Facts : Calories 145 calories, Sugar 0.5 g, Sodium 53.1 mg, Fat 6.9 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 0.6 g, Protein 3.3 g, Cholesterol 0 mg

MEDITERRANEAN RICE PILAF



Mediterranean Rice Pilaf image

A sweet and savory rice pilaf with pineapple, raisins, and almonds.

Provided by NicMock

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 35m

Yield 4

Number Of Ingredients 9

1 ½ cups chicken broth
¾ cup uncooked rice
¼ cup almond slivers
¼ cup raisins
2 tablespoons oil
2 ¼ teaspoons soy sauce
¾ teaspoon curry powder
½ teaspoon ground turmeric
½ cup pineapple chunks, drained

Steps:

  • Bring chicken broth to a boil in a pot over high heat. Add rice, almonds, raisins, oil, soy sauce, curry powder, and turmeric. Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Stir in pineapple.

Nutrition Facts : Calories 299 calories, Carbohydrate 43.7 g, Cholesterol 2.3 mg, Fat 11.7 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 608.8 mg, Sugar 11.7 g

MEDITERRANEAN RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS



Mediterranean Rice Pilaf with Pistachios and Golden Raisins image

I usually make this Mediterranean pilaf whenever I want to change up our regular rice routine and my family loves it. It goes well with lamb or other meat dishes.

Provided by Brigitte

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 42m

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil
1 onion, finely chopped
½ teaspoon ground turmeric
¼ teaspoon ground cardamom
¾ cup uncooked white rice
1 ¼ cups chicken broth
¼ cup chopped pistachio nuts
¼ cup golden raisins
¼ cup finely chopped green onions
salt

Steps:

  • Heat olive oil in a saucepan over medium heat and cook onion, turmeric, and cardamom, stirring constantly, until soft and translucent, about 5 minutes. Add rice and mix well.
  • Pour chicken broth into the saucepan, stir, and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 17 minutes.
  • Toast pistachios in a dry skillet until fragrant, 3 to 5 minutes; remove from skillet and coarsely chop.
  • Place golden raisins in a bowl and cover with boiling water. Soak for 1 minute and drain well.
  • Remove rice from heat and allow to stand, covered, for 5 minutes. Fluff with a fork. Mix in pistachios, raisins, and green onions; season with salt.

Nutrition Facts : Calories 317 calories, Carbohydrate 44.1 g, Fat 14 g, Fiber 2.9 g, Protein 5.2 g, SaturatedFat 1.9 g, Sodium 78.1 mg, Sugar 9.3 g

EASY GOLDEN RICE PILAF



Easy Golden Rice Pilaf image

This simple Mediterranean Rice Pilaf is the prefect side dish for American, Greek or Middle Eastern dishes. Makes 3 cups cooked rice.

Provided by Cynthia

Categories     Side Dish

Number Of Ingredients 11

1 cup long grain white rice
1 medium onion (diced)
1 teaspoon turmeric
1 clove garlic (minced)
1 Tablespoon butter
2 Tablespoons olive oil
2 cups chicken or vegetable broth
1/2 cup toasted pine nuts or slivered almonds
1 teaspoon kosher salt
1/2 teaspoon pepper (more to taste)
2-3 Tablespoons fresh chopped parsley for garnish.

Steps:

  • Heat oil and butter in a sauce pan over a medium heat. Add onions, and sauté 2-3 minutes, Add rice, turmeric and garlic, and continue stirring, 2 to 3 minutes. Don't let garlic burn
  • Add rice, turmeric and garlic, and continue stirring, 2 to 3 minutes. Don't let garlic burn
  • Add broth and 1/2 teaspoon kosher salt. Bring to a boil. Turn down heat to low, cover and cook rice until tender and liquid is absorbed, about 15-18 minutes.
  • Lightly toast pine nuts until golden brown
  • Stir in toasted pine nuts or almonds and adjust seasoning to taste. Garnish with fresh chopped parsley.

Nutrition Facts : ServingSize 1 g, Calories 260 kcal, Carbohydrate 29 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 694 mg, Fiber 1 g, Sugar 1 g

MEDITERRANEAN HALIBUT WITH MUSHROOM RICE PILAF



Mediterranean Halibut with Mushroom Rice Pilaf image

This Healthy Living fish recipe is made with halibut fillets and served on brown rice pilaf with peas and fresh mushrooms.

Provided by My Food and Family

Categories     Fish

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 6

1/4 cup KRAFT Greek Vinaigrette Dressing, divided
1 lb. halibut fillets
2 cups sliced fresh mushrooms
1-3/4 cups water
2 cups instant brown rice, uncooked
1 cup frozen peas, thawed

Steps:

  • Heat oven to 450°F.
  • Drizzle 2 Tbsp. dressing over fish in shallow baking dish.
  • Bake 15 min. or until fish flakes easily with fork. Meanwhile, cook mushrooms in remaining dressing in medium skillet 3 to 4 min. or until mushrooms are tender, stirring occasionally. Add water; bring to boil. Stir in rice and peas; cover. Simmer 5 min. Remove from heat; let stand 5 min.
  • Spoon rice mixture onto serving plates; top with fish.

Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g

MEDITERRANEAN PILAF SALAD



Mediterranean Pilaf Salad image

Make and share this Mediterranean Pilaf Salad recipe from Food.com.

Provided by SusieQusie

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 (6 1/8 ounce) package rice pilaf mix, such as NEAR EAST Original Rice Pilaf
1 3/4 cups reduced-sodium chicken broth
2 tablespoons pitted kalamata olives, sliced
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped green onions
1 tablespoon pine nuts, toasted
1/2 cup chopped cherry tomatoes
1/3 cup crumbled feta cheese
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/2 tablespoon red wine vinegar
1/2 tablespoon lemon juice
1/4 teaspoon ground cumin

Steps:

  • In a medium saucepan, add rice pilaf mix, broth and contents of Spice Sack; bring to a boil. Cover; reduce heat to low. Simmer 20 minutes or until liquid is absorbed.
  • While pilaf cooks, prepare vinaigrette by whisking all ingredients together; set aside.
  • Remove cooked pilaf from heat. Stir in vinaigrette.
  • Stir in olives, parsley, green onion and pine nuts.
  • Gently fold in feta and tomatoes.
  • Serve warm or at room temperature.
  • If desired, refrigerate and serve slightly chilled.
  • Cook's Note: Regular chicken broth, vegetable broth or water can be substituted for the reduced-sodium chicken broth.

Nutrition Facts : Calories 107, Fat 8.8, SaturatedFat 2.7, Cholesterol 11.1, Sodium 252.3, Carbohydrate 3.9, Fiber 0.7, Sugar 1.4, Protein 4.7

COOL MEDITERRANEAN RICE PILAF SALAD



COOL MEDITERRANEAN RICE PILAF SALAD image

Categories     Olive     Rice     No-Cook     Quick & Easy

Yield 6

Number Of Ingredients 9

2 boxes (6 oz. each) rice pilaf mix
4 stalks hearts of palm, halved lengthwise and chopped
10 sundried tomatoes, marinated in oil, drained and chopped
20 pitted kalamata olives, chopped
2 plum tomatoes, diced
2 scallions, sliced
1 cup diced cooked chicken (opt.) (use part of breast from roast chicken above)
2 Tbsp. olive oil
2 Tbsp. red wine vinegar

Steps:

  • Prepare rice pilaf according to package directions, using spice pack and omitting oil or butter. While rice is cooking, combine hearts of palm, sundried tomatoes, olives, plum tomatoes and scallions in a large bowl. When rice pilaf is finished cooking, uncover, remove from heat, and let cool, for several minutes. Add to vegetables in the bowl. Add chicken (opt.), oil and vinegar and toss. Serve warm or at room temperature.

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