Mediterranean Eggplant, Artichoke, and Feta Rice Salad
1 medium eggplant, cut lengthwise into 1⁄2-inch slices
2 T extra-virgin olive oil
3 cups cooked long grain brown rice, cooled
1 (6-oz) jar marinated artichoke hearts, drained and coarsely chopped, liquid reserved
1⁄2 cup pitted kalamata olives, chopped
1⁄4 cup sliced fresh basil leaves
1 (4-oz) package crumbled feta cheese with basil and tomato Salt and pepper
1. Preheat broiler.
2. Brush the eggplant slices with the olive oil and broil 4 inches from the heat for 12 to 15 minutes, turning once, until tender and lightly browned. Set aside to cool.
3. Cut the eggplant into 1-inch pieces and place in large bowl. Add the rice, artichoke hearts, olives, and basil.
4. In a small bowl, combine the reserved liquid from the artichoke hearts with the feta cheese. Drizzle over the salad, and gently toss to coat. Season with salt and pepper to taste.
Nutrient Analysis per serving
Calories: 270; Total fat: 14 g; Sat fat: 3 g; Cholesterol: 10 mg; Sodium: 500 mg; Total carbohydrate: 31 g; Dietary fiber: 5 g; Protein: 7 g
All Fitness __ Mediterranean Eggplant, Artichoke, and Feta Rice Salad
— RECIPE AND PHOTO COURTESY OF USA RICE FEDERATION (SHARYN HILL, THE RECIPE DEVELOPER, WAS A “REV UP YOUR RICE!” RECIPE CONTEST FINALIST)