Yield: 1 Servings
|1 large||Garlic clove; crushed|
|½ cup||Olive oil|
|¼ cup||Lime juice|
|¼ cup||Dill weed|
|1 cup||Raw brown rice; cooked and cooled|
|⅓ cup||Chopped scallions|
|1 medium||Cucumber; peeled and very coarsly chopped|
|⅓ cup||Fresh parsley sprigs; packed|
|½ pounds||Feta cheese; crumbled|
|\N \N||Fresh-ground pepper to taste|
This is a recipe I found on Mimi's Cyberkitchen page. I made it for Christmas dinner on Thursday. It is really, really good -- it also tastes just as good the next day (if there's any left). The only change I made was to use slivers of red onion because I didn't have any scallions. The feta cheese is essential, I think.
1.Mix all the ingredients for the vinaigrette and reserve.
2.Combine all the ingredients for the salad.
3.Add the vinaigrette and mix thoroughly.
The vinaigrette can be added well in advance of serving.
Yield: 6 servings
Posted to FOODWINE Digest by Lyn Belisle <belisle@...> on Dec 27, 1997