Greek Rice Salad

Greek Rice Salad starts with perfectly cooked rice and just might become your new favorite salad. It's also a gluten-free option to serve instead of pasta salad.

Course Salad

Cuisine Greek

Prep Time 25

Total Time 25

Servings

Calories 227kcal

Author Jill McOwen

Ingredients

1 tbsp vegetable oil
1 cup rice
1 tsp salt
1 3/4 cups water
1/4 cup red onion finely chopped
1/4 cup fresh parsley finely chopped
1/4 cup sliced black olives
1/2 cup red pepper chopped
3/4 cup English cucumber chopped
3/4 cup artichoke hearts drained and chopped
3/4 cup feta cheese crumbled
1/4 cup extra virgin olive oil
1 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tbsp granulated sugar
1/4 tsp salt
1/4 tsp black pepper

Instructions

Add the vegetable oil to a non-stick pot and heat over medium heat.
Add the rice and salt. Cook for a couple of minutes, stirring often, to toast the rice a bit.
Pour in the water and stir
Bring the rice to a gentle boil.
Turn the heat to low and cover the pot. You want the rice to gently simmer. Low heat on a gas stove is plenty for simmering. If cooking on an electric stovetop, you may need to set the burner to medium-low heat.
Cook the rice, with the lid on, for 15 minutes, or until the water has been absorbed
Fluff the rice with a fork and allow to cool for about 30 minutes (with the lid on the pot).
Transfer the rice to a large bowl.
Add the red onion, parsley, black olives, red pepper, cucumber, artichoke hearts and feta cheese. Stir to combine.
In a glass bowl or measuring cup, whisk together the olive oil, lemon juice, red wine vinegar, sugar, salt and pepper. Pour the dressing over the rice salad and toss well to combine.
Can serve immediately. Or cover and chill until ready to serve.

Nutrition