Lynn's
Greek Rice
cups cooked rice
2 (6 ounce) jars marinated artichoke hearts, reserve liquid and coarsely chopped
1 large tomato, seeded and chopped
1 medium cucumber, seeded, and chopped
1 medium red onion, chopped
1 cup crumbled feta cheese
1 (2.25) ounce can sliced black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon oregano
1/2 teaspoon lemon pepper
lettuce leaves
1. Combine rice, artichoke hearts, tomato, cucumber, onion, cheese, olives,
parsley, lemon juice, oregano and lemon pepper. Chill 1 hour.
2. Just before serving drizzle reserved artichoke liquid over salad. Spoon into
individual lettuce-lined salad plates.
Serving Suggestions: For a main dish salad, add 3/4 pound
coarsely chopped cooked medium shrimp or 3/4 pound shredded cooked chicken.
The promised land always lies on the other side of the
wilderness.
-
Havelock
Ellis