Mediterranean Rice Salad

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This rice salad uses Wehani rice with sun-dried tomatoes, garlic, Parmesan cheese and a dressing with olive oil, garlic, basil and rosemary.
Recipe By: Lundberg Farms
  • PrepN/A |
  • TotalN/A |
  • Serves6 cups


    • 1 cup uncooked Lundberg® Wehani® rice, cooked according to package directions.
    • 2 tbsp olive oil
    • 1-2 tbsp lemon juice
    • 1-2 tbsp balsamic vinegar
    • 1 or 2 cloves garlic, minced
    • 1/2 cup julienned sun dried tomatoes
    • 1 can (2.25 oz.) sliced olives, drained (1/4 cup)
    • 1/4 cup grated Parmesan cheese
    • 1/2 tsp salt (optional)
    • 1/2 tsp dried rosemary, crushed
    • 1 tbsp fresh basil, minced
    • 1 tsp ground black pepper


Place hot rice in large bowl. Combine oil, lemon juice, vinegar, garlic, salt, rosemary and pepper in small jar or blender. Shake or blend well and pour over rice. Toss lightly. Cover and let cool. Add remaining ingredients. Serve at room temperature or chilled. Yield: 6 cups.
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