I am not a food blogger. I really am not. But I was going to give this recipe to my sister, and I figured, if I'm going to write it down for her, I might as well write it down for EVERYONE, right?
I've been trying to eat more vegetables lately, because health.
The problem is, I'm not the sort of person who finds vegetables by themselves, or even with copious amounts of ranch dip, very inspiring. But what I DO find inspiring is Mediterranean food. I blame growing up in Metro-Detroit, where you can't throw a rock without hitting a baklava. A small anecdote to show you just how in love I am with Greek food: one time when I was pregnant with CJ, the LITERAL ONLY THING I WANTED for my pregnant lady lunch was an order of Spanokopita from a Detroit-area chain called Olga's Kitchen. When a quick google search told me that I had moved more than 100 miles from the nearest Olga's, I put my head down on my desk at work and cried bitter, craving-thwarted tears.
All that to tell you, over the last few months I started developing a Mediterranean-style rice salad that I could load up with vegetables. So yeah, it has vegetables, but it also has olives (yum), lots of feta cheese (omg I love that stuff), and marinated artichoke hearts (my fave). I used to eat marinated artichoke hearts straight from the can when I was in college. In fact, I did and still do eat LOTS of things straight from the can, because I am not a cook and I am most definitely not a food blogger!
Mediterranean-inspired brown rice salad
1 cup uncooked brown rice
2 cucumbers, seeded and diced
5 Roma tomatoes, seeded and diced
1-12 oz jar of marinated artichoke hearts, drained
1 6-oz can black olives, sliced
4 oz crumbed feta cheese
1/4 c. olive oil
1/4 cup lemon juice
3 T red wine vinegar
1 tsp honey
1/8 tsp salt
1. Cook the brown rice according package instructions. Remember, brown rice is finicky and takes forever to cook, so plan accordingly. Maybe do some yoga for your nerves while doing this part and remind yourself that brown rice is good for you. When the rice is finally cooked 1.2 million years later, put it in the fridge to chill.
2. When the rice is cold, add the tomatoes, olives, artichokes, and feta cheese.
3. Prepare dressing and pour over rice and vegetables. Mix thoroughly.
4. That's it! Enjoy! This makes 5-6 servings, so I usually make a batch on the weekend and have it for my lunch during the week. You'd think I'd get sick of it, but I don't! It's just that tasty.