Audrey Noland Recipe ⋇ 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.

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

Cooking Directions

1. 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.
2. 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

• calories223.5
• carbohydrateContent24.6 g
• cholesterolContent8.3 mg
• fatContent12.7 g
• fiberContent3.9 g
• proteinContent4.5 g
• saturatedFatContent2.9 g
• sodiumContent304.2 mg
• sugarContent2.7 g