Mediterranean Layered Rice Salad

Serves About 8
5 Member Ratings
… just start with cool, cooked whole grain brown rice, add sautéed mushrooms, fresh chives and tangy Balsamic dressing; layer fresh veggies and cheese, drizzle with dressing over vegetables.

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  • Whole Grain Brown Rice
    Get the vitamins and fiber your body craves with wholesome Mahatma Brown Rice. With a great nutty taste, it’s the healthy start to your meal.


1 cup Mahatma® Whole Grain Brown Rice, uncooked
2 Tbsps canola oil
2 cups mushrooms, chopped
1/4 cup fresh chives, snipped
1 1/2 cups reduced-fat Italian salad dressing, divided
2 green onions, chopped
2 tomato, seeded and chopped
2 cups broccoli florets, blanched and drained
2 red bell pepper, chopped
1 cup mild reduced fat Provolone (or Cheddar cheese), shredded
1 pkg (12 oz.) frozen green peas, thawed

Cooking Directions

Prepare rice as directed. Let stand for 5 minutes to cool.

In non-stick skillet, heat oil and add mushrooms. Sauté stirring frequently until mushrooms are browned and all liquid has evaporated.

Combine rice with mushrooms and chives. Gently mix ½ cup dressing with rice-mushroom mixture. Place one-half of rice mixture in bottom of large glass serving bowl.  Layer broccoli, red bell peppers, and green onions.  Drizzle ½ cup dressing over vegetables.  Top with remaining rice mixture. 

Layer peas, tomatoes, and drizzle with remaining ½ cup dressing.  Top with cheese.

Helpful Hint:

This salad can be prepared early in the day or the day before and refrigerated until ready to use.