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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups peeled, chopped cucumber |
1 teaspoon salt |
2 1/4 cups water |
1 cup long-grain rice, uncooked |
1 teaspoon salt |
3/4 cup pitted, slivered kalamata olives |
1/2 cup pine nuts, toasted |
1/4 cup chopped fresh parsley |
1 1/2 tablespoons minced fresh oregano |
1 (4-ounce) package feta cheese, crumbled |
1 (2-ounce) jar diced pimiento, drained |
1/4 cup plus 1 tablespoon olive oil |
2 tablespoons white wine vinegar |
1/2 teaspoon ground white pepper |
6 lettuce leaves (optional) |
Directions:
1. Sprinkle cucumber with 1 teaspoon salt; cover and let stand 30 minutes. Rinse well.
2. Bring water to a boil in a medium saucepan; stir in rice and 1 teaspoon salt. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed. Combine cucumber, rice, olives, and next 5 ingredients in a large bowl.
3. Combine olive oil, vinegar, and pepper in a small bowl, stirring well with a wire whisk. Pour olive oil mixture over rice mixture; toss gently. Cover and chill. Serve on lettuce leaves, if desired.
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