Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): tell us
Ingredients
Preparation
Cook rice and wheatberries. While still hot, drain artichoke marinade into rice and wheatberries. Chop artichoke hearts and add with vinegar, oil, mustard and dried oregano. Stir in and let cool.
Add tomatoes, cucumbers, onions, cheese, mint and parsley (and olives if using).
Gently stir.
Salt and pepper to taste.
