Submitted by Marlene Metherel
½ c quick cooking whole grain brown rice 2 medium tomatoes, finely chopped 1 small onion, finely chopped ½ c pitted green olives, sliced lengthwise ¼ c pumpkin seeds 1 tbs extra virgin olive oil 1 tsp sherry vinegar 1 tsp dried oregano ¼ tsp salt 1/8 tsp ground black pepper 2 tbs chopped fresh parsley
Cook rice according to directions. Remove from heat, spread on a plate and refrigerate until cooled to room temperature, about 5 minutes (or just cook ahead of time like I did).
In a large bowl, combine all ingredients except parsley.
Divide among 4 plates and sprinkle with parsley just before serving. |
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