Ingredients

• 1 cup (150g) uncooked Cambrooke Short Grain Rice
• ¼ cup pitted green olives
• ¼ cup Cambrooke Cheddar Shreds
• 3 Tbs chopped fresh parsley
• 3 Tbs chopped fresh dill
• 1 ripe tomato, chopped
• ¼ cup virgin olive oil
• ⅛ cup lemon juice
• Salt and pepper to taste

Directions

• Bring a large pot of lightly salted water to a boil.
• Add rice and cook according to package Drain and rinse with cold water.
• When rice is cool, transfer it to a medium mixing bowl and add shredded cheddar cheese, parsley, dill and tomato.
• In a small bowl whisk together oil and lemon juice. Pour over pasta and mix well. Season with salt and pepper, to taste.
• Refrigerate and chill before serving.

Nutrition

	Per Recipe	Per Serving
Protein, g	3.1	0.8
Calories	1150	290