Mediterranean Basmati Salad

basmati-salad Leigh Beisch


  • 2 sun-dried tomatoes, packed without oil
  • 1/4 cup hot water
  • 1 1/4 cups uncooked basmati rice
  • 2 cups water
  • 1/2 teaspoon salt
  • 2/3 cup (2.5 ounces) feta cheese, crumbled
  • 2 tablespoons dried currants
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon olive oil
  • 1/4 teaspoon black pepper
  • 2 tablespoons pine nuts, toasted


  1. Combine tomatoes and water in a small bowl; let stand 10 minutes. Drain and chop; set aside.

  2. Place rice in a large bowl; cover with water to 2 inches above rice. Soak 30 minutes; stirring occasionally. Drain and rinse.

  3. Combine rice and 2 cups water in a small saucepan; stir in salt. Bring to a boil over medium-high heat, stirring frequently. Boil 5 minutes or until water level falls just below rice. Cover, reduce heat to low, and cook 10 minutes. Remove from heat; let stand, covered, 10 minutes.

  4. Spoon rice into a bowl; cool completely and fluff with a fork. Stir in tomatoes, feta, and next 4 ingredients (through pepper); toss well to combine. Sprinkle with pine nuts.

    This healthy dish works as a light lunch or a side dish. Mediterranean salads are light and fresh and full of healthy unsaturated fats and fiber.
  • Yield: serves 4 (serving size: 1 1/2 cups)

Nutritional Information

Calories per serving: 358
Caloriesfromfat per serving: 29%
Fat per serving: 11.7g
Saturated fat per serving: 4.8g
Monounsaturated fat per serving: 4.7g
Polyunsaturated fat per serving: 1.7g
Protein per serving: 10g
Carbohydrate per serving: 57g
Fiber per serving: 1g
Cholesterol per serving: 22mg
Iron per serving: 1mg
Sodium per serving: 609mg
Calcium per serving: 142mg

This Recipe Is