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.
|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|
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.