Greek Rice Salad
Delicious. The avocado makes the dressing a little creamy, though feel free to leave it out if you wish. Best made the same day you are going to serve it.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | uncooked long grain brown rice |
| 2 1/2 cups | water |
| 1 | avocado - peeled, pitted, and diced |
| 1/4 cup | lemon juice |
| 2 | vine-ripened tomatoes, diced |
| 1 1/2 cups | diced english cucumbers |
| 1/3 cup | diced red onion |
| 1/2 cup | crumbled feta cheese |
| 1/4 cup | sliced kalamata olives |
| 1/4 cup | chopped fresh mint |
| 3 tablespoons | olive oil |
| 1 teaspoon | lemon zest |
| 1/2 teaspoon | minced garlic |
| 1/2 teaspoon | kosher salt |
| 1/2 teaspoon | ground black pepper |
Directions:
Bring the brown rice and water to a boil in a saucepan over high heat. 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.
Toss the avocado and lemon juice together in a large bowl. 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. Fold the cooled rice gently into the mixture. 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.
Source: allrecipes.com
