Delicious Greek rice salad 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
Prep Time
10 mins
Dificult
Medium
Servings
1 hr 15 mins
Ingredients
Instructions
Bring brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low
cover
and simmer until rice is tender and liquid has been absorbed
45 to 50 minutes. Remove from heat and allow to cool
fluffing occasionally with a fork.
Toss avocado and lemon juice together in a large bowl. Add tomatoes
cucumber
feta
onion
olives
mint
olive oil
lemon zest
garlic
salt
and pepper to the bowl; lightly toss the mixture until evenly combined.
Fold 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.
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