Buffy's Northwoods Kitchen: Mediterranean Tuna Rice Salad
Posted 09/15/2021

1 1/2 cups dry rice
3 cups vegetable broth
Combine the rice and broth in a heavy bottomed sauce pan and bring to a boil over medium high heat, stir, cover and reduce heat to low and cook for 15 minutes or until rice is cooked through and all the broth is absorbed. Dump the rice into a large bowl, fluff with a fork and allow to cool for 10-15 minutes.
1/2 cup coarsely chopped Kalamata olives
2 stalks celery, chopped
1 carrot, coarsely shredded
1 red onion, finely diced
1 small colored bell pepper, cleaned and diced
1 jar cherry peppers, drained (pepperoncini may be substituted)
1/2 cup crumbled feta cheese

Add the salad ingredients to the rice in the bowl, mixing well to combine.

In a jar with a tight fitting lid combine
1 cup olive oil
1/3 cup red wine vinegar
1-2 Tablespoons Dijon mustard
1/2 teaspoon dry basil
1/2 teaspoon dry oregano
pepper to taste
Mix dressing ingredients together in the jar. Shaking well to combine. Dress the salad, stirring well to coat the ingredients with dressing. Top salad with fresh chopped parsley.
Makes 6-8 servings