Herbed rice with Cherry tomatoes
Herbed rice with Cherry tomatoes
1 1/2 cups long-grain white rice
1 pint cherry tomatoes, halved
8 ounces feta, crumbled
3/4 cup Herbed Olive Oil
Cook rice according to package directions. Transfer to a large bowl and let cool slightly, about 10 minutes. Stir in tomatoes, feta, and Herbed Olive Oil and let sit at least 10 minutes to allow flavors to meld before serving.
(herbed olive oil)
3 cups (packed) fresh parsley leaves (about 1 bunch)
2 cups (packed) fresh mint leaves (about ⅔ of a bunch)
1 tablespoon finely grated lemon zest (from about 2 lemons)
1¼ cups extra-virgin olive oil
½ teaspoon kosher salt
Step 1
Pulse parsley, mint, and lemon zest in a food processor until coarsely chopped. Add oil and salt and pulse again until well combined.
Step 2
Herbed oil can be stored in an airtight container in the refrigerator for up to 2 days.
1 pint cherry tomatoes, halved
8 ounces feta, crumbled
3/4 cup Herbed Olive Oil
Cook rice according to package directions. Transfer to a large bowl and let cool slightly, about 10 minutes. Stir in tomatoes, feta, and Herbed Olive Oil and let sit at least 10 minutes to allow flavors to meld before serving.
(herbed olive oil)
3 cups (packed) fresh parsley leaves (about 1 bunch)
2 cups (packed) fresh mint leaves (about ⅔ of a bunch)
1 tablespoon finely grated lemon zest (from about 2 lemons)
1¼ cups extra-virgin olive oil
½ teaspoon kosher salt
Step 1
Pulse parsley, mint, and lemon zest in a food processor until coarsely chopped. Add oil and salt and pulse again until well combined.
Step 2
Herbed oil can be stored in an airtight container in the refrigerator for up to 2 days.