Name: Greek Rice Salad
Prep time: 18 min
Cook time: 25 min
Total time: 43 min
Yield: 8 servings
Ingredients: 2 cup(s) water; 1 cup(s) uncooked white rice long grain-variety; 1 tsp lemon zest grated; 0.25 cup(s) fresh lemon juice; 2 Tbsp water; 0.25 cup(s) mint leaves fresh, chopped; 3 Tbsp olive oil extra-virgin; 0.5 tsp minced garlic; 0.5 tsp table salt; 0.5 tsp black pepper freshly ground; 1 large fresh tomato(es) diced; 1 cup(s) cucumber(s) diced; 0.333 cup(s), chopped uncooked red onion(s) or diced; 10 gm olive(s) Kalamata, sliced; 0.5 cup(s) crumbled feta cheese

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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

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.
In a large serving bowl, whisk together lemon zest, lemon juice, remaining 2 tablespoons of water, mint, oil, garlic, salt and pepper until blended.
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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