Search
by Ingredient

Greek Brown Rice Salad

StarStarStarHalf starEmpty star

Your rating

Greek Brown Rice Salad

Enjoy this Greek style brown rice salad!

 

Yield

8 servings

Prep

18 min

Cook

42 min

Ready

125 min
Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 cup brown rice
long grain and uncooked
* Camera
2 ½ cups water
Camera
1 each avocados
peeled, pitted, and diced
Camera
¼ cup lemon juice
Camera
2 each tomatoes
vine-ripened diced
Camera
1 ½ cups english cucumber
diced
* Camera
cup red onion
diced
Camera
½ cup feta cheese
crumbled
Camera
¼ cup kalamata olives
sliced
* Camera
¼ cup mint leaves
freshly chopped
* Camera
3 tablespoons olive oil
Camera
1 teaspoon lemon zest
Camera
½ teaspoon garlic
minced
Camera
½ teaspoon kosher salt
Camera
½ teaspoon black pepper
freshly ground
Camera

Ingredients

Amount Measure Ingredient Features
237 ml brown rice
long grain and uncooked
* Camera
591 ml water
Camera
1 each avocados
peeled, pitted, and diced
Camera
59 ml lemon juice
Camera
2 each tomatoes
vine-ripened diced
Camera
355 ml english cucumber
diced
* Camera
79 ml red onion
diced
Camera
118 ml feta cheese
crumbled
Camera
59 ml kalamata olives
sliced
* Camera
59 ml mint leaves
freshly chopped
* Camera
45 ml olive oil
Camera
5 ml lemon zest
Camera
2.5 ml garlic
minced
Camera
2.5 ml kosher salt
Camera
2.5 ml black pepper
freshly ground
Camera

Directions

Bring the brown rice and water to a boil in a saucepan over high heat.

Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.

Remove from heat and allow to cool, fluffing occasionally with a fork.

Toss the avocado and lemon juice together in a large bowl.

Stir in the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl, lightly toss the mixture until evenly combined.

Fold the cooled rice gently into the mixture.

Serve immediately or chill up to 1 hour.

The salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 12080% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 260mg 11%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 9%
Sugars g
Protein 5g
Vitamin A 7% Vitamin C 18%
Calcium 6% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe