Steps

In a medium pot add 1 cup of Scotti Venere Black Rice, 2 1/4 cups of chicken broth and 1/4 tsp salt. Cook uncovered on medium-high heat until it comes to a boil. Once it has reached a boil, reduce heat to medium-low for approx. 30-35 min place the lid and keep covered. No stirring is required. Once cooked (liquid is completed evaporated) remove from heat and let stand 5-10 min. Let cool.

While rice cooks, chop all the vegetables in small cubes (you can shred or chop the carrots). Once the rice has cooled, place in a bowl and mix in all the vegetables, sundried tomatoes, balsamic vinegar, lemon juice, Evoo, chopped mint or basil and salt to taste. Toss to ensure it is nicely combined and coated then add your feta cheese (crumbled) toss again and place in a salad bowl. Garnished with fresh mint leaves or basil.