I know. I know. Why in the world am I writing about a rice salad the day before Thanksgiving?
Because I am atoning for my gustatory sins and after tomorrow you will be, too. I am having two Thanksgivings this year. The first was last week at the reunion at which only starches were served (to my great delight) with just a smidge of turkey on the side. Tomorrow, we are going to Kim and Lori’s for Thanksgiving and Kim will over-achieve as always.
I will promise before I go over there that I will just take a small portion of anything that involves cream or butter. I will be lying to myself. I mean the woman is making pumpkin pie filling from actual pumpkins!
So mark my words. After tomorrow we are all going to be eating twigs and sticks for a week. Or Mediterranean brown rice salad. You pick.
20 ounces brown rice
¼ cup olive oil
Juice from ½ lemon
½ teaspoon cumin
Salt and pepper to taste
¼ cup diced red onion
1 small green pepper, diced
½ cup feta cheese, crumbled
¼ cup salted shelled pumpkin seeds
Cook the rice according to the package directions or use an equivalent amount of frozen brown rice. Cool slightly and add the remaining ingredients. Chill at least two hours before serving.