Lindas Greek Rice Salad Recipes

GREEK RICE SALAD

Greek Rice Salad image

Delicious. The avocado makes the dressing a little creamy, though feel free to leave it out if you wish. Best made the same day you are going to serve it.

Provided by Audrey Noland

Categories Salad Vegetable Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 15

Ingredients

1 cup uncooked long grain brown rice
2 ½ cups water
1 avocado - peeled, pitted, and diced
¼ cup lemon juice
2 vine-ripened tomatoes, diced
1 ½ cups diced English cucumbers
⅓ cup diced red onion
½ cup crumbled feta cheese
¼ cup sliced Kalamata olives
¼ cup chopped fresh mint
3 tablespoons olive oil
1 teaspoon lemon zest
½ teaspoon minced garlic
½ teaspoon kosher salt
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 24.6 g, Cholesterol 8.3 mg, Fat 12.7 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 2.9 g, Sodium 304.2 mg, Sugar 2.7 g

GREEK RICE SALAD

Greek Rice Salad image

Make and share this Greek Rice Salad recipe from Food.com.

Provided by DailyInspiration

Categories < 30 Mins

Time 21m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 cups cooked rice
2 (6 ounce) jars marinated artichoke hearts, drained and coarsely chopped (reserve marinade from artichoke hearts)
1 large tomatoes, seeded and chopped
1/2 large cucumber, seeded and chopped
1 medium red onion, chopped
1 cup feta cheese, crumbled
1 (2 ounce) can black olives, sliced (drained)
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice, fresh
1/2 teaspoon oregano, dried
1/2 teaspoon lemon pepper
lettuce leaf

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.

LINDA'S RICE AND/OR ORZO PILAF GREEK STYLE

Linda's Rice And/Or Orzo Pilaf Greek Style image

This pilaf is creamy and delicious and packed with flavor. Serve with any main meat dish, or your favorite Greek kabobs, and you'll be in for a treat!

Provided by Lindas Busy Kitchen

Categories Rice

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 17

Ingredients

4 1/2 lbs roasting chickens, cut in pieces
6 cups water
1 whole lemon, well washed
8 1/2 cups hot water
4 1/2 cups long-grain rice or 4 1/2 cups orzo pasta
1 1/2 tablespoons butter
4 tablespoons olive oil
2 large onions, chopped (about 2 cups)
3 -4 garlic cloves, minced
2 tablespoons dried mint
1/4 teaspoon fresh ground black pepper
6 cups baby spinach leaves, torn into small pieces
5 tablespoons fresh lemon juice
3 roma tomatoes, diced
3 tablespoons fresh dill
15 kalamata olives, diced
1 -2 cup feta, depending on how much you like

Steps:

To Make Chicken Stock:.
In a large pot add the chicken, whole lemon, and 8 cups of water. Cover, and bring to a boil. Reduce heat, and cook for 1 hour, until the chicken is very tender.
Remove chicken from the pot, and set aside. (Chicken can be frozen to use at another time).
Skim fat off stock. When the stock cools sufficiently, strain into a bowl.
To Make Rice: (use 4.5 cups of the chicken stock).
Measure out 4 1/2 cups of the stock, and pour into a large pot. Add 8 cups of hot (tap) water, and bring to a boil over medium heat.
When the rice/orzo starts to boil, add the rice/orzo, and stir frequently to keep from sticking.
When it comes to a boil, reduce heat to low and cook, stirring occasionally, for 15 minutes.
In The Meantime:.
In a small skillet, heat the 1 1/2 tablespoons of butter over high heat, until it sizzles.
Lift the cover to the rice, and quickly pour in the hot butter and close the cover quickly, as it will spatter.
When the sizzling stops (a few seconds), remove the cover, and stir briefly. Remove from heat.
Allow to sit 5-10 minutes before serving.
The pilaf is supposed to be smooth and creamy, and slightly mushy.
To Prepare Other Rice Ingredients to add to rice once it is cooked:.
In a large frying pan pour olive oil, then add onions, and saute over medium heat, until just softened.
Add the garlic, mint, and pepper. Saute for about 2 more minutes.
Add spinach, lemon juice, tomatoes, dill, and tomatoes. Cook for about 4 minutes.
Add to rice, and mix.
Just before serving add Feta cheese.
Note: Add more lemon, if needed at serving time.

Nutrition Facts : Calories 724.1, Fat 32.7, SaturatedFat 10.3, Cholesterol 114.2, Sodium 353.3, Carbohydrate 73.3, Fiber 2.7, Sugar 2.9, Protein 32