Mediterranean Rice Salad with Roasted Red Peppers Recipe

Name: Mediterranean Rice Salad with Roasted Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons balsamic vinegar; 1 tablespoon fresh lemon juice; 2 garlic cloves, minced; 1 tablespoon minced fresh basil or 1 teaspoon dried; 1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried; 1/2 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/3 cup extra virgin olive oil; 3 cups cold cooked brown basmati or other rice; 1/2 cup grated fresh fennel; 1/2 cup chopped red onion; 1 1/2 cups cooked or canned chickpeas, rinsed and drained if canned; One 4-ounce jar roasted red peppers, drained and chopped; Torn mixed salad greens, for serving; Oil-cured black olives, pitted, for garnish

Servings: persons

2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1 tablespoon minced fresh basil or 1 teaspoon dried
1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil
3 cups cold cooked brown basmati or other rice
1/2 cup grated fresh fennel
1/2 cup chopped red onion
1 1/2 cups cooked or canned chickpeas, rinsed and drained if canned
One 4-ounce jar roasted red peppers, drained and chopped
Torn mixed salad greens, for serving
Oil-cured black olives, pitted, for garnish

1
In a small bowl, whisk together the vinegar, lemon juice, garlic, basil, oregano, salt, and pepper.
2
Whisk in the oil in a slow, steady stream until emulsified and smooth.
3
Set aside.
4
In a large bowl, combine the rice, fennel, onion, chickpeas, and roasted red peppers.
5
Add the dressing and toss well.
6
Cover and refrigerate for at least 30 minutes before serving.
7
Line a platter with salad greens and top with the rice salad.
8
Garnish with the black olives and serve.

891

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons balsamic vinegar, 1 tablespoon fresh lemon juice, 2 garlic cloves, minced, 1 tablespoon minced fresh basil or 1 teaspoon dried, and more.

Yes, Mediterranean Rice Salad with Roasted Red Peppers falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mediterranean Rice Salad with Roasted Red Peppers

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