Greek Rice Salad
Grated pecorino cheese and pumpkin seeds, which can be roasted alongside the broccoli, take it up a notch.
Recipe Summary 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.
Ingredients | Brown Rice Salad Recipes Easy1 cup uncooked long grain brown rice2 ½ cups water1 avocado - peeled, pitted, and diced¼ cup lemon juice2 vine-ripened tomatoes, diced1 ½ cups diced English cucumbers⅓ cup diced red onion½ cup crumbled feta cheese¼ cup sliced Kalamata olives¼ cup chopped fresh mint3 tablespoons olive oil1 teaspoon lemon zest½ teaspoon minced garlic½ teaspoon kosher salt½ teaspoon ground black pepperDirectionsBring 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.Info | Brown Rice Salad Recipes Easyprep:
20 mins
cook:
45 mins
additional:
55 mins
total:
2 hrs
Servings:
8
Yield:
8 servings
TAG : Greek Rice SaladSalad, Vegetable Salad Recipes,
