This cold dish uses a Japonica rice blend, featuring the whole grain goodness of mahogany and black rice. If you're as tired of brown rice as I am, this blend is a welcome addition to your pantry. It's earthy, nutty, sweet and hearty! Add in some traditional Mediterranean ingredients like lemon, fennel, sundried tomatoes (skip the oil-packed variety and reconstitute your own to control the fat content), tons of fresh parsley and more, and you have a flavorful, healthful side dish that is also an excellent use of leftover rice!
1 cup Lundberg Black Japonica Rice
1/4 cup sun dried tomatoes , rehydrated in boiling water and drained
1 cup of black olives, sliced
1 seedless cucumber, peeled adn diced
1/4 cup goat cheese or feta cheese
1 cup fresh parsley, chopped
juice from 1 lemon
1/2cup thinly sliced fennel bulb
1/2 cup onion, small dice
salt and black pepper to taste
1/2 cup pine nuts for garnish
Bring 2 cups of salted water to a boil. Sir in the rice, cover with a lid and reduce heat to a low simmer. Cook for 30-40 minutes or until rice is tender. Rinse rice under cold water to stop cooking and remove excess starch. Set aside.
Meanwhile, combine fennel, onion and lemon juice in a large mixing bowl. Season with salt and pepper and allow to marinate for at least 20 minutes while rice is cooking.
Add all of the ingredients, except the goat cheese and pine nuts, to the fennel-onion mixture, stirring to incorporate. Serve immediately or refrigerate for 24 hours.
Stir prior to serving and garnish with goat cheese and pine nuts.
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