Recipe: Mediterranean Rice Salad for Ruth

MEDITERRANEAN RICE SALAD

3 tablespoons extra-virgin olive oil, divided use
1 cup uncooked long grain white rice
2 1/2 cups water
1 cup drained canned French style green beans
1 cup pitted black olives
1 roasted red pepper, drained and diced
1 green bell pepper, diced
2 roma (plum) tomatoes, diced
1 dill pickle spear, diced
3 cloves garlic, finely chopped
1 tablespoon white wine vinegar

Heat 2 tablespoons olive oil in a skillet over medium heat. Stir in rice, and cook until lightly browned.

Pour in the water. Bring to a boil, reduce heat to low, and simmer until all liquid has been absorbed.

In a large bowl, mix the green beans, olives, red pepper, green pepper, tomatoes, pickle,and garlic. Toss with the rice. Sprinkle with vinegar and remaining 1 tablespoon olive oil, and toss to coat.

Cover, and refrigerate 1 hour, or until completely cooled, before serving.

Servings: 6