Mediterranean Eggplant, Artichoke, and Feta Rice Salad
Mediterranean Eggplant, Artichoke, and Feta Rice Salad
Serves
6
Ingredients
1 medium eggplant, cut lengthwise into
1⁄2-inch slices
2 T extra-virgin olive oil
3 cups cooked long grain brown rice,
cooled
1 (6-oz) jar marinated artichoke hearts,
drained and coarsely chopped, liquid reserved
1⁄2 cup pitted kalamata olives, chopped
1⁄4 cup sliced fresh basil leaves
1 (4-oz) package crumbled feta cheese
with basil and tomato Salt and pepper
1. Preheat broiler.
2. Brush the eggplant slices with the
olive oil and broil 4 inches from the heat for 12 to 15 minutes, turning once, until
tender and lightly browned. Set aside to cool.
3. Cut the eggplant into 1-inch pieces
and place in large bowl. Add the rice, artichoke hearts, olives, and basil.
4. In a small bowl, combine the reserved
liquid from the artichoke hearts with the feta cheese. Drizzle over the salad,
and gently toss to coat. Season with salt and pepper to taste.
Nutrient
Analysis per serving
Calories: 270; Total fat: 14 g; Sat fat:
3 g; Cholesterol: 10 mg; Sodium: 500 mg; Total carbohydrate: 31 g; Dietary
fiber: 5 g; Protein: 7 g
All Fitness __ Mediterranean
Eggplant, Artichoke, and Feta Rice Salad
— RECIPE AND PHOTO COURTESY
OF USA RICE FEDERATION (SHARYN HILL, THE RECIPE DEVELOPER, WAS A “REV UP YOUR
RICE!” RECIPE CONTEST FINALIST)
No comments