Mediterranean Pilaf Salad |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Recipe created by Chef Marc Orfaly of Boston’s Pigalle Restaurant. Ingredients:
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 |
Directions:
1. 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.
2. While pilaf cooks, prepare vinaigrette by whisking all ingredients together; set aside.
3. Remove cooked pilaf from heat. Stir in vinaigrette.
4. Stir in olives, parsley, green onion and pine nuts.
5. Gently fold in feta and tomatoes.
6. Serve warm or at room temperature.
7. If desired, refrigerate and serve slightly chilled.
8. Cook’s Note: Regular chicken broth, vegetable broth or water can be substituted for the reduced-sodium chicken broth.
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