Reviewed: Oct. 25, 2009

I thought this a little bland. I try to make the recipe as written the first time I make it but I did not have any black olives. I used green olives which is what I had on hand and some fresh basil. I also added a little balsamic vinegar and some freshly grated parmesan cheese which really boosted the flavor. Thanks so much for posting the recipe.

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pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA

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Reviewed: Jun. 26, 2009

Just finished making this for picnic with the in-laws tomorrow. I added chopped carrots and fresh chopped herbs - basil, oregano and mint about 1 tbs total and preliminary tastes are fantastic!! We'll see how it holds up tomorrow.

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apronhanger

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Reviewed: Jun. 16, 2009

Yum! I just tried this for the first time, and its a keeper. I only had a jar of regular un-marinated artichokes, so I needed to add a little greek dressing. I also added some pine nuts as suggested by someone's review. I am planning to make this again, and soon.

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CLEO

Cooking Level: Intermediate

Living In: Reading, Pennsylvania, USA

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Reviewed: May 31, 2009

This was a wonderful rice salad! I ended up adding a cut up cucumber that I had leftover and that was a nice addition. Thanks for the recipe!

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Mar. 30, 2009

Made changes. Used green onion b/c that was all I had. When cooking the rice I added some Oregano, Parsley, Garlic, Nutmeg and Salt. I also cooked fresh mushrooms with the rice. The can of artichokes that I had came in water so I added olive oil to the mix instead of using the "artichoke marinade." When combining the ingredients I added more Oregano, Parsley, Nutmeg, Salt, etc. Then added a can of garbanzos and poppy seed. Colorful and tasty.

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CFUCHSLAO

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Hato Rey, San Juan, Puerto Rico

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Reviewed: Aug. 17, 2008

I gave it 4 stars because "as is" it needs a little bit of something. I added pine nuts as others suggested. I also added a dash more lemon juice and a liberal amount of greek seasoning. The seasoning really helped the overall flavor. Also, I used about half of the olives and I would by chopped or halved olives. Whole olives was a bit too much. Overall, it was a big hit at a party.

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AEGIRL4281

Cooking Level: Intermediate

Home Town: Greendale, Wisconsin, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Jul. 17, 2008

Made this with souvlaki and tzatziki sauce and it paired GREAT. Omitted the black olives because the little man in the house doesn't like them... next time might cut back a little on the onions. But, it was DELICIOUS!!! Thanks for an awesome recipe!

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omigodshoes

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Reviewed: Jan. 23, 2008

i made this as a warm sidedish to serve with lamb souvlaki. a fabulous greek meal!

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myrnapoppy

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2007

This was really, really good. I would definately make it again!

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Cooking Level: Professional

Home Town: Atlanta, Georgia, USA

Living In: Cocoa, Florida, USA

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Reviewed: Oct. 17, 2006

Very tasty! I've made this recipe many times as a side dish or as a vegetarian wrap. I add toasted pine nuts too. I also like adding roasted red pepper to the mix for some extra color.

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TAMAGOJI

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Reviewed: Jan. 12, 2006

I contributed this dish as a vegan offering for my family's Thanksgiving dinner. It was a hit with vegans as well as with carnivores. Great dish for potluck, and very very easy.

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LMARIEFROMBAMA

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Reviewed: Dec. 16, 2005

I made this for an office potluck. Since it is a cold dish I did not need to worry about the heating, etc. Nice vegetarian dish. Good cold or hot. I added pine nuts for some extra crunch.

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