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Greek Rice Salad

Source: USA Rice Federation
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  6 servings
RECIPE INGREDIENTS
3 cups cooked medium grain brown rice
1 cup red grape tomatoes; sliced in half
1/3 cup pitted Kalamata olives, sliced
1/4 cup Feta vinaigrette dressing
Salt and freshly-ground pepper to taste
Romaine leaves
DIRECTIONS
Combine rice, tomato halves, olives and vinaigrette in a large mixing bowl. Season with salt and pepper. Serve with whole Romaine leaves, which can be used like taco shells to hold filling. Alternatively, arrange Romaine leaves on a platter and place rice mixture on top of greens. Chill.


Recipe reprinted by permission of USA Rice Federation. All rights reserved.
Date Added: 02/24/2009
Nutrition Facts per Serving
Yield:   6 servings
Calories: 200
Fat. Total: 10g
Fiber: 2g
Carbohydrates, Total: 24g
Sodium: 248mg
% Cal. from Fat: 45%
Cholesterol: 2mg
Protein: 3g
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