Greek Rice Salad
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
51
Spice
61
Sweetness
50
Sourness
35
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2.5 cups
Water1 cup
Lemon Juice1.5 cups
English Cucumber (diced)1 cup
Red Onion (diced)1 cup
Crumbled Feta Cheese1 cup
Kalamata Olive (sliced)1 cup
Mint (chopped fresh)3 tbsps
Olive Oil1 tsp
Lemon Zest1 tsp
Garlic (minced)1 tsp
Kosher Salt1 tsp
Ground Black PepperDirections:
1
Bring the brown rice and water to a boil in a saucepan over high heat
2
Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork
3
Toss the avocado and lemon juice together in a large bowl
4
Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined
5
Fold the cooled rice gently into the mixture
6
Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery