GREEK RICE SALAD
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
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 starts with perfectly cooked rice and just might become your new favorite salad. It's also a gluten-free option to serve instead of pasta salad.
Provided by Foodtastic Mom
Categories Salad
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.
Nutrition Facts : Calories 221 kcal, Carbohydrate 24 g, Protein 4 g, Fat 12 g, SaturatedFat 3 g, TransFat 0.01 g, Cholesterol 13 mg, Sodium 713 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving
GREEK RICE SALAD
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
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.
WARM GREEK-STYLE RICE SALAD
This is from my Cookshelf Rice and Risotto cookbook. I have not tried it. Cook time is estimation of time it takes to cook the rice. It looks yummy!
Provided by Bobtail
Categories Greek
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.
HOT GERMAN RICE SALAD
This area has a long rice-growing history. In fact, our town has two of the largest farmer-owned rice mills in the country, so I like to use rice in lots of recipes.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a skillet over medium heat, cook bacon until crisp. Drain, reserving 1/3 cup drippings. Crumble bacon and set aside. Add the sugar, vinegar, celery seed and pepper to drippings. Bring to a boil; cook and stir for 1 minute. Stir in pimientos, green pepper, onion, rice and bacon. Garnish with egg. Serve warm.
Nutrition Facts : Calories 351 calories, Fat 19g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 234mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 1g fiber), Protein 6g protein.
MEDITERRANEAN RICE SALAD WITH VEGETABLES
This colorful Mediterranean rice salad is a great summertime dish. I used fresh zucchini, carrots, and bell peppers, but you can add any vegetable you like. Replace rice with couscous, farro, or barley, if you prefer.
Provided by lacucinadinadia
Categories Salad Grains Rice Salad Recipes
Time 43m
Yield 4
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 18 to 20 minutes. Remove from heat and pour enough cold water on top of the cooked rice to cover it. Stir to cool. Drain well; transfer rice into a bowl. Stir in 1 tablespoon olive oil and season with herb salt.
- Mix capers, parsley, and lemon zest in a small bowl; add to rice. Mix in zucchini, carrots, yellow bell pepper, and red bell pepper. Season with remaining 1 tablespoon olive oil, lemon juice, and salt.
Nutrition Facts : Calories 455 calories, Carbohydrate 87.9 g, Fat 8 g, Fiber 5.8 g, Protein 9.7 g, SaturatedFat 1.2 g, Sodium 385.2 mg, Sugar 5.4 g
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