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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Great rice salad with Greek influence. Cook's Country Ingredients:
1/2c crumbled feta cheese |
3tbs extra virgin olive oil |
3 tbs red wine vinegar |
2 tsp honey |
1/2 tsp dried oregano |
1 cucumber,peeled,halved lengthwise,seeded and chopped |
1 cup cherry tomatoes,halved(quartered ,if large) |
1/4 cup pitted kalamata olives,chopped |
3 scallions,sliced thin |
11/2 cups long-grain rice |
salt and pepper |
Directions:
1. Dressing: Process 1/4c feta,oil,vinegar,honey and oregano in food processor until smooth. Transfer to large bowl and stir in cucumbers,tomatoes,olives and scallions.
2. Boil rice: Bring 4 qts. water to boil in large pot. Add rice and 1 Tbs salt to boiling water and cook till just tender,12 to 14 mins. Drain rice,spread on rimmed baking sheet,and cool completely,at least 20 mins.
3. Combine Salad: Add cooled rice and remaining feta to bowl with vegetable mixture and toss to combine. Season with salt and pepper. Serve
4. Salad can be refrigerated 1 day. Bring to room temperature before serving.
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