Mediterranean Rice Salad

    1 hour 5 min

    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.

    433 people made this

    Serves: 8 

    • 190g uncooked long grain brown rice
    • 600ml water
    • 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

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. 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.
    2. 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.
    3. 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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (44)


    I found this salad extremely tasty and fresh tasting. Only thing I missed out was the lemon zest, but didn't really miss it.  -  31 Jul 2017


    I loved this salad, so did my family. De-seeding the cucumbers before dicing and cherry plum tomatoes instead of the 2 vine tomatoes, made the salad less wet and kept for longer.  -  02 Jun 2017


    I hate it when people rate a recipe when they actually made it differently. But...I was put off by the submitters instruction that the tomato and cucumber meant the salad needed to be eaten the same day. So, I left them out and served tomato, cucumber and avocado on the side. The salad, which I had doubled, lasted well for almost a week.  -  02 Aug 2009  (Review from Allrecipes US | Canada)