Make ahead note:

The salad is best if made early in the day so that the flavors have had a chance to meld together.

Ingredients:

• 2 cups brown basmati rice rinsed and allowed to dry
• 2 cups chicken broth, heated
• 2 cups water, heated
• 1 red onion, thinly sliced
• 2 Tbl extra virgin olive oil
• 1 green pepper, cut into 1/4 inch dice
• 1 red pepper, cut into 1/4 inch dice
• 1 cucumber, seeded and cut into quarters lengthwise and then into 1/4 inch slices
• 1 jalapeno pepper, finely diced
• 2" piece of ginger, minced
• 1 clove of garlic, minced
• 3 spring onions, thinly sliced
• 1/4 cup raisons
• 1/4 cup black olives
• 1/2 cup Feta cheese, crumbled
• 1/2 cup cilantro, chopped
• 1/2 cup Italian parsley, chopped
• 3 Tbl red wine vinegar
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste

Heat the 2 Tbl oil in a large sauce pan. When it is hot add the red onion slices and cook until soft. Add the rice and stir until the rice is just coated with a shine from the oil. Add the liquids and bring to a boil. When it reaches a boil, turn down the heat and cook slowly for about 20 to 30 minutes or until all the liquid is absorbed.

Place the cooked rice in a large bowl and add all the other ingredients except for the oil and vinegar. Make a vinaigrette by whisking the vinegar with the salt and pepper. Add the oil. Taste and adjust. Gently toss with the salad. Serve or refrigerate.