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
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.
PILAFI (GREEK STYLE RICE)
Make and share this Pilafi (Greek Style Rice) recipe from Food.com.
Provided by Queen Dragon Mom
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Using the chicken broth for liquid, cook the rice according to directions.
- Stir in the vegetables and the paprika.
- Serve warm or at room temperature.
Nutrition Facts : Calories 260.4, Fat 1.3, SaturatedFat 0.3, Sodium 451.7, Carbohydrate 52.7, Fiber 1.5, Sugar 1.9, Protein 7.6
WARM RICE SALAD
I got this recipe from a friend about 10 years ago. It has become a family favourite. It is a great replacement for potatoes or pasta and works well as a side dish at a BBQ. Not for those on a diet though!
Provided by barb63
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C.
- Melt butter with oil in frying pan.
- Add onions and garlic and cook until onion is clear.
- Add rice and cook until covered in oil and lightly golden.
- Add chicken stock and cook until tender- approx 11 minutes.
- Drain the rice and put 1/2 in an ovenproof dish.
- Add a layer of capsicum, cheese and cream.
- Do another layer and finish the top with cheese, capsicum and more cream.
- Bake until golden- approx 30 minutes.
Nutrition Facts : Calories 535.7, Fat 21.3, SaturatedFat 11.4, Cholesterol 63, Sodium 487.9, Carbohydrate 68.9, Fiber 1.5, Sugar 4.4, Protein 15.6
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.
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