Cherry Tomato Rice Salad
Ingredients
- 1 cup uncooked wild rice blend or brown rice
- 2 cups vegetable broth
- 15 ounce can chickpeas or great northern beans yourchoice, drained and rinsed
- 8 ounce block of feta cheese (sheep’s milk is the best if you can find it) cut into small cubes or crumbled
- 1 pint cherry tomatoes halved
- ¼ cup olive oil
- ¼ cup red wine vinegar
- Salt and pepper
- 1 lemon optional
Notes
Cook rice according to package directions, substituting vegetable broth for water. Cool completely.
To cooled rice, add chickpeas or beans, feta, cherry tomatoes, oil, and vinegar. Season with salt and pepper to taste. I usually squeeze a lemon half—or two—into the salad.
Refrigerate for several hours. Before serving taste and add additional vinegar, lemon, salt and pepper if necessary.
