Greek Rice Salad

Found a recipe that looks yummy on an index card as I was re-organizing recipes today.  With a little tweaking, I think I've made it a healthier -- and yummier -- version of something we already liked.

Which makes it something yummy we can eat more frequently now that we are trying to eat more healthfully.

Anyway, thought I'd share it with you all, in case you want to give it a try, too.  It's easy and the leftovers make a wonderful salad to bring in for lunch the next day.

Here's the recipe:


Greek Rice Salad

2 c. water (or amount of liquid called for on rice package cooking directions)
1 c. uncooked long-grain brown rice (quick cook brown rice is just fine for this recipe, and easier for a quick meal)
1 tsp. lemon zest, grated
1/4 c. fresh lemon juice
2 Tbsp. water
1/4 c. fresh mint leaves, chopped (or chopped fresh Italian, flat leaf parsley if you don't have any mint handy)
3 Tbsp. extra virgin olive oil
1/2 tsp. minced garlic
1/2 tsp. table salt
1/2 tsp. black pepper, freshly ground
1/2 tsp. Penzey's Greek seasoning (or lemon pepper seasoning plus a little dried oregano)
1 lg. tomato(es), diced (I like to seed this before dicing, or use Roma tomatoes to total about 1 c. diced)
1 c. cucumber(s), diced
1/3 c. red onion(s), diced
10 med. Kalamata olives, coarsely chopped
1/2 c. crumbled low-fat feta cheese (I use the tomato and basil version if I can find it here -- adds an extra kick of flavor.)

Bring 2 cups of water to a boil in a medium saucepan; stir in rice and return to a boil. Cover, reduce heat and simmer until rice is tender and liquid is absorbed, about 15 to 20 minutes. Remove pan from heat, uncover and let cool, tossing occasionally. In a large serving bowl, whisk together lemon zest, lemon juice, remaining 2 tablespoons of water, mint, oil, garlic, salt and pepper until blended. Add cooled rice, tomato, cucumber, onion and olives to bowl; toss to mix and coat. Add feta cheese; toss. Serve immediately or cover and refrigerate up to 1 day. Yields about 3/4 cup per serving.  As is, this is a lovely vegetarian salad and a great side dish.

To make this a complete dinner for us, I like to add some grilled lemon chicken or shrimp and a green salad, too, using the rice dish as a side.  To box it up for lunch, I add the chicken on the top of the rice salad in the same container, and eat everything altogether as one meal.   Or if you wanted a complete vegetarian meal, you could add some canned chickpeas that had been rinsed and drained -- that's seriously yummy, too.

I wouldn't let this sit in the fridge more than a day or the rice will likely get soggy.  At our house, it doesn't last that long.

(Photo of olives at an olive souk in Morocco via vtveen.)