greek rice salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 2 hrs


• 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.
• 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.