Summer Rice Salad with Feta, Citrus, and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
4 cups water |
2 cups uncooked white rice |
1 1/2 teaspoons salt |
1/2 cup fresh orange juice |
1/2 cup olive oil |
1/4 cup fresh lemon juice |
4 teaspoons grated orange peel |
2 teaspoons grated lemon peel |
1/2 teaspoon ground cinnamon |
30 cherry tomatoes, halved |
7 small pickling cucumbers, diced (about 4 cups) |
1 cup sliced green onions |
1/2 cup chopped fresh mint |
16 ounces feta cheese, crumbled |
Directions:
1. Bring 4 cups water, rice, and salt to boil in heavy medium saucepan over high heat, stirring occasionally. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 20 minutes. Uncover saucepan and cook rice over very low heat until dry, about 5 minutes. Transfer rice to large bowl and cool to room temperature.
2. Whisk orange juice and next 5 ingredients in small bowl to blend.
3. Add halved tomatoes, cucumbers, green onions, mint, and feta to rice in large bowl. Add dressing; toss to blend. (Can be made 8 hours ahead; cover and refrigerate. Bring to room temperature and toss before serving.)
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