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Thursday, May 21, 2015

Summer Rice Salad With Feta, Citrus, And Mint

Such a pretty salad, plus it is a cold rice salad, full of delectable ingredients, this would be great paired with Key Lime Chicken (recipe here)

4 cups water
2 cups uncooked white rice
1 1/2 teaspoons salt
1/2 cup fresh orange juice
1/2 cup olive oil
1/4 cup fresh lemon juice
4 teaspoons grated orange peel
2 teaspoons grated lemon peel
1/2 teaspoon ground cinnamon
 30 cherry tomatoes, halved
7 small pickling cucumbers, diced (about 4 cups)
1 cup sliced green onions
1/2 cup chopped fresh mint
16 ounces feta cheese, crumbled


Bring 4 cups water, rice, and salt to boil in heavy medium saucepan over high heat, stirring occasionally. 

Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 20 minutes. 

Uncover saucepan and cook rice over very low heat until dry, about 5 minutes. Transfer rice to large bowl and cool to room temperature.

Whisk orange juice and next 5 ingredients in small bowl to blend.

Add halved tomatoes, cucumbers, green onions, mint, and feta to rice in large bowl. Add dressing; toss to blend. 

DO AHEAD Can be made 8 hours ahead; cover and refrigerate. Bring to room temperature and toss before serving.


Recipe by Rozanne Gold

Photograph by Brian Leatart

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