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Greek Rice Salad

By: Walk the Line  
"Delicious. The avocado makes the dressing a little creamy, though feel free to leave it out if you wish. Best made the same day you are going to serve it."

Rating: This weblink has been rated 5 times with an average star rating of 4.6 Read Reviews (5)

Rate/Review | 1,595 people have saved this

Prep Time:
20 Min
Cook Time:
45 Min
Ready In:
2 Hrs

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 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

Directions

  1. 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.
  2. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 224 | Total Fat: 12.7g | Cholesterol: 8mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2009 by LJOY 
I hate it when people rate a recipe when they actually made it differently. But...I was put... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2009 by belethien 
Easy, delicious and addictive! I omitted the mint and feta (didn't have those on hand) and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 1, 2009 by Catherine L. 
Super tasty. Perfect for lunch. I actually added some fried tofu in it, to add some proteins. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2009 by Nicole Burdett 
I think I would have enjoyed this one much more if the rice was warm/hot when mixed with the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2009 by mrsneale 
YUMMY! I left out the olives (not fond of them) BUT it was a great summer/light salad! Thanks! MORE

 
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