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)
Lemon zest
1 tsp(s)
Fresh lemon juice
¼ cup(s)
Mineral water
2 tbsp(s)
Peppermint leaves
¼ cup(s)
Olive oil
3 tbsp(s)
Minced garlic
½ tsp(s)
Table salt
½ tsp(s)
Black pepper
½ pinch(es)
Tomato
1 large
Cucumber
1 cup(s)
Red onion
⅓ cup(s), sliced
Olives
10 large
Feta cheese
½ cup(s)
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.
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