Mediterranean Rice Salad with Roasted Red Peppers

Garlic, fresh herbs, and roasted red peppers imbue this salad with full-bodied Mediterranean flavors. Use jarred roasted red peppers packed in oil for ease of preparation. Grated fennel adds a slightly sweet taste and a fresh-tasting crunch.

2 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
2 cloves {garlic}, minced
1 tablespoon minced fresh basil or 1 teaspoon dried {basil}
1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried {oregano}
1/2 teaspoon salt
1/4 teaspoon freshly ground {black pepper}
1/3 cup olive oil
3 cups cold cooked brown basmati or other rice
1/2 cup grated fennel
1/2 cup chopped red onion
1 cup cooked or canned chickpeas, rinsed if canned
1 jar (4-ounces) roasted red peppers, drained and chopped
 torn mixed salad greens, for serving
 oil-cured black olives, pitted, for garnish
In a small bowl, whisk together the vinegar, lemon juice, garlic, basil, oregano, salt, and pepper. Whisk in the oil in a slow, steady stream until emulsified and smooth. Set aside.

In a large bowl, combine the rice, fennel, onion, chickpeas, and roasted red peppers. Add the dressing and toss well. Cover and refrigerate for at least 30 minutes before serving.

Line a platter with salad greens and top with the rice salad. Garnish with the black olives and serve.

Ease of Preparation: Easy

Preparation Time: 20 min
refrigerate at least 30 min before serving

Servings: 4

Recipe By: Robin Robertson

From:  Rice & Spice
Used with permission of Robin Robertson