About this recipe:This rice dish is based on the traditional Greek salad, only it has rice and avocados added to it. It's delicious with grilled meats. Serve at your next summer barbecue.
Walk the Line
190g uncooked long grain brown rice
1 avocado, peeled, pitted and diced
4 tablespoons lemon juice
2 vine-ripened tomatoes, diced
200g diced cucumbers
50g diced red onion
75g crumbled feta cheese
4 tablespoons sliced Kalamata olives
4 tablespoons chopped fresh mint
3 tablespoons olive oil
1 teaspoon lemon zest
1/2 teaspoon finely chopped garlic
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Bring the brown rice and water to the 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 tomatoes and cucumbers begin to release their juices and the salad becomes watery.