This dish is one of those unexpected dishes. One of those dishes that I want to put a flashing pink animated frame around to properly emphasize the awesomeness of it.
My husband had something going on that night – a meeting or class or something where he was eating dinner out – and I had some leftovers I was planning to have for dinner. But I still wanted to have something easy to pack for the next day and save us from spending money on a lunch out.
This came out of the classic pantry clearing situation where I threw in a bit of the roasted red peppers that were in my fridge, a lonely little zucchini in my produce drawer, some basil from my abundantly sprouting basil plant (seriously the thing is ginormous), a bit of oil packed sun dried tomatoes, feta and a jar of artichoke hearts from the pantry. My husband’s portion got some pepperoncinis in it (I’m not personally a fan) so they got skipped for mine.
You could easily sub in your favorite pasta here, but I enjoyed how the fragrant basmati worked to absorb all the various flavors from the other ingredients.
This is how good this dish was. Neither of us tried it, but we both took it to work the next day. I received a call from my husband around lunch, “This is really good, like surprisingly good.” Keep in mind that he’s not the type that typically calls me at lunch to compliment me on it (although he should :P), and that he’s used to having something different (and hopefully delicious) every day. So if he’s calling just to tell me how good it is, then it’s a must make.
- 1 cup brown basmati, cooked and cooled
- 4 oz jar of artichoke hearts, chopped
- 6 oz zucchini, thinly sliced into quarters (you can eat young small zucchini raw, but if that weirds you out feel free to lightly steam them for a minute or two)
- 1 ½ roasted red bell peppers, packed in water, diced
- ¼ cup minced red onion
- 6 - 8 sundried tomatoes packed in oil, minced (depending on the size and how much you like them)
- 4 oz crumbled reduced fat herbed feta
- 2 – 3 Tbsp fresh basil, cut into thin strips
- ¼ cup sliced pepperoncinis or banana peppers (optional)
- 2 Tbsp oil from jar of sundried tomatoes
- 2 Tbsp of red wine vinegar
- 1 Tbsp fresh lemon juice
- 1 tsp Salt Free Greek seasoning
- ½ tsp Zydeco or Dijon mustard
- 1 clove of garlic, minced
- ¼ tsp onion powder
- ¼ tsp freshly ground black pepper
- Salt, to taste
- When I was cooking the rice, I stirred in 1 tsp (not in recipe ingredient list) of the salt free greek seasoning just to emphasize the flavor. If you just happen to have cooked rice on hand though, feel free to skip this step.
- In a large bowl mix together the rice through pepperoncinis (if using).
- In a jar or other lidded container, combine oil through salt. Place lid on top and shake vigorously to combine. Taste and adjust seasoning. Pour over rice mixture and mix well to combine.
- Allow to sit in fridge for at least 2 hours before serving to combine. Note – it was even better when we ate the rest the second day after I made it so this is a perfect make ahead dish.