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Join now & get access to 4,000+ healthy, delicious recipes

Greek Rice Salad

Total Time
0:43
Prep
0:18
Cook
0:25
Serves
8
Difficulty
Easy
This rice salad makes a wonderful picnic or barbecue side dish. Or turn it into a main course by adding some cooked chicken or shrimp.*
Ingredients
  • water
    2 cup(s)
  • uncooked white rice
    1 cup(s), long grain-variety
  • lemon zest
    1 tsp, grated
  • fresh lemon juice
    ¼ cup(s)
  • water
    2 Tbsp
  • mint leaves
    ¼ cup(s), fresh, chopped
  • olive oil
    3 Tbsp, extra-virgin
  • minced garlic
    ½ tsp
  • table salt
    ½ tsp
  • black pepper
    ½ tsp, freshly ground
  • fresh tomato(es)
    1 large, diced
  • cucumber(s)
    1 cup(s), diced
  • uncooked red onion(s)
    ⅓ cup(s), chopped, or diced
  • olive(s)
    10 gm, Kalamata, sliced
  • crumbled 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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