{Cooked, Vegan} Mediterranean Rice Salad

Yum. Greek food & hearty grains? I’m in.

This last month has been a busy one! (And I’m just beginning to catch up on some of the delectable recipes that were created to satiate guests at the Farm of Life. 😉


*Gasp* {Raw, Vegan} Ice Cream Sandwiches?? Yep. Recipe comin’ soon!

For one of the last meals, I plated up a raw lasagna (click here for the recipe) alongside a simple greek salad, and then made this cooked addition for a guest who wasn’t feeling 100%.

lasagnaIt’s so easy to make, quite delicious, and a nice addition to a Mediterranean dinner.

{Cooked, Vegan} Mediterranean Rice Salad
Recipe type: Cooked, Vegan, Side
Cuisine: Mediterranean, Greek
Prep time: 
Total time: 
Serves: 4
A super easy-to-make, economical, and tasty dish.
  • 1 tbsp. olive oil
  • ⅓ cup white onion, chopped (about one small onion)
  • 1 (14.5 oz.) can of stewed tomatoes, undrained
  • 1 cup uncooked long-grain white rice
  • 1.5 cups water
  • ½ cup chopped green bell pepper (about half of a bell pepper)
  • 1 cup white mushrooms, sliced
  • ½ cup pitted kalamata olives (it helps to cut them in half)
  • 1 tsp. salt
  • 1 tsp. chili powder (you can replace this with cumin)

  • (Optional Additions):
  • diced cucumber
  • sun-dried tomatoes
  • basil, sliced very thin
  1. Heat oil in a medium saucepan.
  2. Add onion and sautee until tender.
  3. Mix in the tomatoes and juice, water, rice, bell pepper, mushrooms, olives, salt and chili powder.
  4. Bring to a boil. Cover and cook on low until the rice is tender. Stir occasionally. (this should take about 30 minutes. if the rice isn't yet tender, add more water and let it simmer for longer)
  5. Fluff rice and serve. Enjoy! :)
Nutrition Information
Serving size: ¼ Calories: 150


If you love zesty, filling food and hearty whole grains, give this recipe a try.

Let food guide you into adopting a way of living that allows you to Bloom for Life!