Mediterranean Rice with Feta, Mint and Olives

Serves: 
12

Rice is a blank canvas that can be infused with a variety of flavors and ingredients to give it Asian, Middle Eastern or Latin flair. In this recipe, lemon, olives, fresh mint and other herbs impart a Mediterranean accent.

Ingredients

1 1/2 qt. water
1/2 tbsp. dry leaf basil (or thyme, marjoram or oregano)
3 cups uncooked Spanish rice mix (long grain rice with seasoning)
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 cup multi-colored bell peppers, finely diced
1/2 cup crumbled feta cheese
1/2 cup cucumber, peeled, seeded and finely diced
1/2 cup kalamata olives, pitted and chopped
1/2 cup fresh mint, chopped
1 tbsp. grated lemon zest
2 tsp. cracked black pepper

Steps

  1. In large pot, bring water to a boil over high heat; add basil. Stir in rice and seasoning packet; return to boil.
  2. Reduce heat; cover and let simmer on low for 18 to 20 min., or until rice is cooked through and liquid is absorbed. Remove from heat and let stand 5 to 10 min. before fluffing with a fork.
  3. In separate bowl, mix olive oil and lemon juice. Toss with warm rice to completely coat. Gently fold in remaining ingredients until thoroughly combined.
  4. For service, use scoop to serve rice; pair with roasted or grilled poultry, beef, lamb or pork.
Source: Courtesy of USA Rice Federation

More From FoodService Director

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

Industry News & Opinion

Industry veteran Joseph Fassler, 75, passed away on Dec. 1 after fighting cancer.

Dedicating over 50 years to foodservice, Fassler was the former president and CEO of Phoenix-based Restaura Inc., as well as a former chair of the National Restaurant Association and its Educational Foundation . In addition, he served on the advisory board for Northern Arizona University’s School of Hotel and Restaurant Management, and on the board of Oklahoma State University’s College of Human Environmental Sciences.

Fassler was given numerous awards throughout his career, including IFMA’s...

Industry News & Opinion

New York’s Department of Labor is seeking to overhaul the pay rules for foodservice employees and other workers whose job schedules might be tweaked at the last minute.

The proposals are a twist on the predictable-schedule laws that have been cropping up across the country. New York’s suggested rule changes look to protect call-in employees, or staff members who essentially are on standby to come into work if a shift is particularly busy. Although that setup is more of a convention in retailing, many restaurants also use that model, particularly during holiday seasons or on busy...

FSD Resources