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Mediterranean Rice Salad With Fresh Herbs
4 cups cooked white rice, cooled *see note below
1/3 to 1/2 cup scallions
2 small to medium tomatoes, diced
2 cloves garlic, minced
1/2 cup good black olives, pitted and sliced
1 1/2 cups (15 oz can) chickpeas, drained
2 to 3 ounces feta cheese, crumbled
1/4 cup chopped fresh mint
1 Tablespoon chopped fresh oregano
1 Tablespoon chopped fresh thyme
3 Tablespoons extra virgin olive oil
2 Tablespoons red wine vinegar or balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
freshly ground pepper
lettuce for serving

Combine all ingredients in a large bowl and mix well. Chill for at least one hour before serving, allowing flavors to combine. Adjust salt to taste and serve on a bed of lettuce.

*Note: 1 1/2 cups of uncooked rice (to 3 cups of water) will yield about 4 cups of rice when cooked. Brown rice can be used if preferred, but its texture tends to be somewhat hard when chilled.