Greek Rice Salad
6
Points®
Total time: 50 min • Prep: 25 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
This rice salad makes a wonderful picnic or barbecue side dish. Or turn it into a main dish by adding some cooked chicken or shrimp.
Ingredients
Mineral water
2 fl oz
Uncooked white rice
1 cup(s), long grain
Lemon zest
1 tsp(s), grated
Fresh lemon juice
¼ cup(s)
Mineral water
2 tbsp(s)
Peppermint leaves
¼ cup(s), fresh, chopped
Olive oil
3 tbsp(s), extra-virgin
Minced garlic
½ tsp(s)
Table salt
½ tsp(s)
Black pepper
½ pinch(es), freshly ground
Tomato
1 large, diced
Cucumber
1 cup(s), diced
Red onion
⅓ cup(s), sliced, diced
Olives
10 large, Kalamata, sliced
Feta cheese
½ cup(s), Crumbled
Instructions
1
Bring 2 cups of water to a boil in a medium saucepan; stir in rice and return to a boil. Cover, reduce heat and simmer until rice is tender and liquid is absorbed, about 15 to 20 minutes. Remove pan from heat, uncover and let cool, tossing occasionally.
2
In a large serving bowl, whisk together lemon zest, lemon juice, remaining 2 tablespoons of water, mint, oil, garlic, salt and pepper until blended.
3
Add cooled rice, tomato, cucumber, onion and olives to bowl; toss to mix and coat. Add feta cheese; toss. Serve immediately or cover and refrigerate up to 1 day. Yields about 3/4 cup per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.