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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 3 |
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This is a quick and simple rice salad. The creamy feta blends beautifully with the black olives. If you leave out the cucumber, this is also lovely served warm. I like the flavour as it is but if you don't like vinaigrette tart, feel free to reduce the amount of red wine vinegar to 2 tablespoons. Ingredients:
1 cup long grain white rice, uncooked |
2 cups hot water |
1 cup cubed feta cheese (or more if you like!) |
12 pitted black olives, sliced |
1/2 cup finely cubed cucumber |
4 tablespoons olive oil |
3 tablespoons red wine vinegar |
1 teaspoon dried ground oregano |
salt and pepper, to taste |
Directions:
1. Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.
2. When the rice is fully cooked, remove from the heat and allow to cool, for about 10 minutes.
3. Meanwhile, make the vinaigrette- in a bowl, beat the olive oil and red wine vinegar until they are completely blended. Add the ground oregano and salt and pepper to taste.
4. When the rice is cool, add the cubed feta, black olives, cucumber and vinaigrette.
5. Stir to mix and put in the fridge for 30 minutes before serving to allow the flavours to blend.
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