Tuesday, May 26, 2009

Jane's Rice Salad

Sometimes simple is best. Simply put, this recipe is simply divine.

Jane's Rice Salad

5 to 6 cups cooked rice (use either brown, white, wild or mix of any of them - I used 1/2 white and 1/2 brown)
1 jar pimento-stuffed green olives - sliced
1 seedless cucumber - diced
1/2 large red onion - diced
feta cheese or goat cheese (no measurement - just to taste)
1/2 cup fresh lemon juice
1/2 cup extra-virgin olive oil

Mix it all up and add additional lemon juice if needed. Can be made ahead but just omit cheese and add when ready to serve. Enjoy!

1 comment:

jbeeman said...

I'm going to make this again for weekend camping with feta. Hope it is as good as the goat cheese version!