Mediterranean Rice Salad


Rice adorned with olives, peppers, cucumbers and toasty pine kernels.

From Greece.

Serves three (generously).

This recipe contains the following types of ingredient: plants and fungi.


150 g
FAIRTRADE brown rice
30 g
fresh herbs (oregano, basil, mint, sage)
30 ml
Zaytoun FAIRTRADE olive oil
to taste
FAIRTRADE freshly ground black pepper
medium red or yellow bell pepper
small cucumber
100 g
spring onions or chives
kalamata or Zaytoun FAIRTRADE black olives
50 g
pine kernels



Cook the rice in boiling water in the usual way (20 minutes). Once cooked, drain and allow to cool.

Juice the lemon.

Pick, wash, shake out, and chop the fresh herbs.

Wash, stem and finely chop the spinach leaves.

Take pith, pips and stalk away from the bell pepper and chop small.

Peel, seed and finely chop the cucumber.

Clean up the onions or chives and chop small.

Pit and chop the olives.

Toast the pine kernels in a dry pan over medium heat until just golden (watch them like a hawk to prevent burning).


Mix lemon juice, olive oil, herbs, and pepper in a large bowl.

Add the cooled rice to the olive oil mixture and turn to coat.

Stir in spinach, pepper, cucumber, onions/chives, olives, and pine nuts.

Chill for 30 minutes or more.

To Serve

Serve chilled or at room temperature.


If you need a more substantial salad, add some cooked beans and /or chopped feta cheese.