1 medium eggplant, cut lengthwise into ½-inch slices
2 tablespoons extra-virgin oil
3 cups cooked long grain brown rice, cooled
1 (6-ounce) jar marinated artichoke hearts, drained and coarsely chopped, liquid reserved
½ cup pitted Kalamata olives, chopped
¼ cup sliced fresh basil leaves
1 (4-ounce) package feta cheese with basil and tomato, crumbled
Salt and pepper
- Preheat the broiler. Brush the eggplant slices with the oil and broil 4 inches from the heat for 12 to 15 minutes, turning once, until tender and lightly browned. Set aside to cool.
- Cut the eggplant into 1-inch pieces and place in large bowl. Add the rice, artichoke hearts, olives, and basil.
- 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.
Note: This recipe, developed by Sharyn Hill, was a “Rev Up Your Rice!” Recipe Contest Finalist.
Courtesy of USA Rice
Saturated Fat: 3g