Greek Rice Salad recipe
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Ingredients
- 1 cup uncooked long grain brown rice 2 ½ cups water 1 avocado - peeled, pitted, and diced ¼ cup lemon juice 2 vine-ripened tomatoes, diced 1 ½ cups diced English cucumbers ⅓ cup diced red onion ½ cup crumbled feta cheese ¼ cup sliced Kalamata olives ¼ cup chopped fresh mint 3 tablespoons olive oil 1 teaspoon lemon zest ½ teaspoon minced garlic ½ teaspoon kosher salt ½ teaspoon ground black pepper
Nutrition Info
- 223.5 caloriescarbohydrate: 24.6 gcholesterol: 8.3 mgfat: 12.7 gfiber: 3.9 gprotein: 4.5 gsaturatedFat: 2.9 gservingSize: -sodium: 304.2 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Greek Rice Salad
Directions
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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.