Spanish Rice Salad with Pumpkin Seeds
Spanish Rice Salad with Pumpkin Seeds
Submitted by Marlene Metherel
Ingredients
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
Directions
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.