Bring large saucepan of water to boil over high heat. Season with salt; add Rice of the Prairies. Once it returns to boil, reduce heat to medium.
Gently boil, partially covered and stirring occasionally, until plumped slightly and tender-chewy, about 40 minutes. Drain; let cool slightly or rinse with cold water.
Place in medium bowl. Add tomato, bell pepper, cucumber, onion, feta, olives, oil, vinegar, honey and garlic. Generously season with salt and pepper. Mix well. Refrigerate at least 1 hour to overnight to allow flavours to develop.
Makes 6 servings (about 6 cups/1.5L).
Star-tested by Jennifer Bain.Yield: 4 - 5 servings
Prairie Rice Salad
1-1/2 cups (375 mL) Rice of the Prairies Cavena
1 tomato, diced
1 red bell pepper, diced
1/2 English cucumber, diced
1/4 red onion, diced
1/2 cup (125 mL) crumbled feta cheese
1/4 cup pitted kalamata olives, chopped
1/4 cup (60 mL) extra-virgin olive oil
2 tbsp (30 mL) balsamic vinegar
2 tsp (10 mL) honey
1 large clove garlic, mincedKosher salt + freshly ground pepper to taste
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