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Greek Brown Rice Salad

 
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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

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

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

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 12080% of calories 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?

 

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