- 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.
03/08/2017
recipepes.com
Greek Rice Salad, recipe
PT15M
PT1H
5
455 calories
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