MISSISSIPPI MEDITERRANEAN RICE SALAD

Sundrenched accents infuse this rice with tastes that carry your thoughts away to a distant memory or dream under an azure horizon. Our brown rice is steeped in chicken or fish stock, and imbued with a host of Mediterranean flavors. The herbaceous undertones are lightened with lemon juice and zest, enriched with the rich, briny cheese, and lightly kissed with the date’s sweetness.

This versatile dish pairs well with all land and water meats, or add a smattering of extra feta or goat cheese, and the dish stands as its own light fare. It may be served as a warm or cool salad, perfect on the beach, lake, patio, or in the warmth of your snowbound home.

INGREDIENTS

 1 cup Ecogrown Beulah Land Tan,

Beulah Land Medley, or

Missimati Bayou Bouquet Fragrant Brown Rice

2 cups quality chicken or fish stock

1/2 cup olive oil

2 tbsp garlic, minced

1 large yellow onion, chopped

1 cup black olives, chopped

6 dates, pitted and chopped (about ½ cup)

1 tbsp rosemary, fresh minced

1 tsp thyme, fresh minced

Zest from 1 lemon

Juice from 1 lemon

Fresh ground black pepper, to taste

1½ cups firmly packed baby spinach, chopped

1/2 cup walnuts, chopped

½ cup crumbled feta or goat cheese

METHOD

     In medium pan, add 1 tbsp olive oil and rice, swirling pan to coat kernels with oil. Very lightly toast while continuing to swirl,

about 2 minutes. Carefully add stock, bring to boil, cover with tight fitting lid, reduce to simmer, and cook for 35 minutes or until al dente.

Fluff with fork, and set aside to cool.

In medium stockpot, heat 3 tablespoon olive oil and add garlic, sautéing until lightly browned. Add onion and sauté until softened.

Add dates, rosemary, thyme and pepper and stir while heating for 1 minute to release their flavors. Add olives, lemon zest and walnuts and

sauté for 3 minutes until blend is heated through. Turn heat up slightly and add lemon juice, stirring until juice is half evaporated.

Add spinach and stir and heat until spinach slightly wilted. Next, add cooled rice and remaining 4 tbsp olive oil, stirring well to heat and blend.

At this point, one can remove to service platter to serve warm or cool, or to oven proof platter to keep warm in 175 degrees

Fahrenheit oven for up to an hour. Garnish with crumbled cheese, and enjoy!