POINTSŪ Value | 4 Servings | 8 Preparation Time | 25 min Cooking Time | 25 min Level of Difficulty | Easy
side dishes | This rice salad makes a wonderful picnic or barbecue side dish. Or turn it into a main dish by adding some cooked chicken or shrimp.
2 cup water 1 cup uncooked white rice, long grain 1 tsp lemon zest, grated 1/4 cup fresh lemon juice 2 Tbsp water 1/4 cup mint leaves, fresh, chopped 3 Tbsp olive oil, extra-virgin 1/2 tsp minced garlic 1/2 tsp table salt 1/2 tsp black pepper, freshly ground 1 large tomato(es), diced 1 cup cucumber(s), diced 1/3 cup red onion(s), diced 10 medium olive(s), Kalamata, sliced 1/2 cup crumbled feta cheese Instructions
1. 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.
2. In a large serving bowl, whisk together lemon zest, lemon juice, remaining 2 tablespoons of water, mint, oil, garlic, salt and pepper until blended.
3. 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.
Notes
You can also use brown, jasmine or basmati rice for this recipe. Not a feta fan? Try it with diced mozzarella cheese instead.
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