Hard Condiment Salad

Greek Rice Salad

Name: Greek Rice Salad
Prep time: 27 min
Cook time: 48 min
Total time: 75 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 cup uncooked long grain brown rice; 2.5 cups water; 1 avocado - peeled , pitted, and diced; 0.25 cups lemon juice; 2 vine-ripened tomatoes , diced; 1.5 cups diced English cucumbers; 0.5 cups crumbled feta cheese; 0.33 cups diced red onion; 0.25 cups sliced Kalamata olives; 0.25 cups chopped fresh mint; 3 tablespoons olive oil; 1 teaspoon lemon zest; 0.5 teaspoons minced garlic; 0.5 teaspoons kosher salt; 0.5 teaspoons ground black pepper

Total Time

1h 15m

27m prep · 48m cook

Servings

4 people

Rating

—

Difficulty

Hard

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Delicious Greek rice salad. 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.

Ingredients

1 cup uncooked long grain brown rice
2.5 cups water
1 avocado - peeled , pitted, and diced
0.25 cups lemon juice
2 vine-ripened tomatoes , diced
1.5 cups diced English cucumbers
0.5 cups crumbled feta cheese
0.33 cups diced red onion
0.25 cups sliced Kalamata olives
0.25 cups chopped fresh mint
3 tablespoons olive oil
1 teaspoon lemon zest
0.5 teaspoons minced garlic
0.5 teaspoons kosher salt
0.5 teaspoons ground black pepper

Instructions

1

Bring brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool, fluffing occasionally with a fork.
2

Toss avocado and lemon juice together in a large bowl. Add tomatoes, cucumber, feta, onion, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined.
3

Fold 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.