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.