Time 2h Yield 8 Number Of Ingredients 15 Steps:
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. Add 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.
Time 50m Number Of Ingredients 16 Steps:
Mix the garlic with 2 tsp of the oil, the lemon zest and 1 tsp juice, lots of black pepper, and ½ tsp oregano in a large bowl. Tip in the pork and mix so the meat is well coated. Set aside to marinate for 30 mins if you have time. Heat 1 tsp olive oil in a non-stick pan. Add the chopped onion, cover and cook for 5 mins, then remove the lid and stir in the rice, dried mint and bouillon. Pour in 300ml boiling water. Cover and cook for 30-35 mins until the liquid has been absorbed and the rice is tender. Stir in the dill and a squeeze of lemon juice. Meanwhile, heat the grill to high or light your barbecue. Thread the pork onto two skewers. Mix the tomatoes, cucumber, red onion and olives in a bowl with the remaining oregano, vinegar, remaining oil and a squeeze of lemon. Pile onto plates and top with the feta. Grill the souvlaki for about 4 mins each side until they are cooked, but still juicy. Serve with the salad and rice.
Time 21m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
Combine cooked rice, chopped artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large covered bowl. Refrigerate for at least 1 hour prior to serving. Just before serving, drizzle the reserved artichoke marinade over salad, toss to blend, then spoon onto a lettuce-lined salad platter. Prep time includes refrigeration time.
Time 25m Number Of Ingredients 17 Steps:
Add the vegetable oil to a non-stick pot and heat over medium heat. Add the rice and salt. Cook for a couple of minutes, stirring often, to toast the rice a bit. Pour in the water and stir Bring the rice to a gentle boil. Turn the heat to low and cover the pot. You want the rice to gently simmer. Low heat on a gas stove is plenty for simmering. If cooking on an electric stovetop, you may need to set the burner to medium-low heat. Cook the rice, with the lid on, for 15 minutes, or until the water has been absorbed Fluff the rice with a fork and allow to cool for about 30 minutes (with the lid on the pot). Transfer the rice to a large bowl. Add the red onion, parsley, black olives, red pepper, cucumber, artichoke hearts and feta cheese. Stir to combine. In a glass bowl or measuring cup, whisk together the olive oil, lemon juice, red wine vinegar, sugar, salt and pepper. Pour the dressing over the rice salad and toss well to combine. Can serve immediately. Or cover and chill until ready to serve.
Time 25m Yield 2 servings. Number Of Ingredients 7 Steps:
In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender and liquid is absorbed.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
Cook rice till tender. Drain and rinse under hot water. Drain again. Whisk together the lemon juice, olive oil, oregano, mustard, salt and pepper. Add the tomatoes, bell pepper, olives, feta, cheese, capers and parsley. Stir to coat. Toss along with the rice in a large bowl. Garnish individual servings with feta cheese and diced cucumbers.
More about “greek rice salad recipes”
Time 1h5m Yield 12 servings. Number Of Ingredients 13 Steps:
In a saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 35-40 minutes., Meanwhile, place vinegars, garlic, pepper and salt in bowl and whisk together. While whisking, gradually add oil in a steady stream. Stir in basil., Place spinach in a large bowl; add cooked rice. Stir in tomatoes, green onions and dressing; toss until spinach is wilted. Gently stir in feta. Loosely cover and refrigerate 2 hours or until cold.
