Reviews
Add Rating & Review
Back to Rice Salad with Tomatoes, Cucumbers, and Feta
All Reviews for Rice Salad with Tomatoes, Cucumbers, and Feta
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Rice Salad with Tomatoes, Cucumbers, and Feta
Credit:
Paola + Murray
Recipe Summary
prep: 30 mins
total: 1 hr 25 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
7 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (1 1/2 cups)
3 cloves garlic, minced (2 tablespoons)
Kosher salt and freshly ground pepper
1 1/2 cups long-grain brown rice
1 pound small heirloom or cherry tomatoes, halved (3 cups)
3 medium Kirby cucumbers, peeled, quartered lengthwise, and sliced crosswise (3 cups)
3 tablespoons sherry vinegar
8 ounces feta, crumbled (1 1/2 cups)
1 cup lightly packed flat-leaf parsley leaves, roughly chopped if large
1 cup lightly packed fresh mint leaves, roughly chopped if large
Cook's Notes
This salad can be refrigerated in a covered container, without the feta and herbs, for up to a day. Remove it from the refrigerator 30 minutes before serving, and fold in the cheese and herbs just before serving.
Gallery
Rice Salad with Tomatoes, Cucumbers, and Feta
Credit:
Paola + Murray
Recipe Summary
prep: 30 mins
total: 1 hr 25 mins
Yield: Serves 8 to 10
Gallery
Rice Salad with Tomatoes, Cucumbers, and Feta
Credit:
Paola + Murray
Rice Salad with Tomatoes, Cucumbers, and Feta
Credit:
Paola + Murray
Rice Salad with Tomatoes, Cucumbers, and Feta
Recipe Summary
prep: 30 mins
total: 1 hr 25 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 30 mins
total: 1 hr 25 mins
Yield: Serves 8 to 10
prep: 30 mins
total: 1 hr 25 mins
prep:
30 mins
total:
1 hr 25 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 7 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped (1 1/2 cups)
- 3 cloves garlic, minced (2 tablespoons)
- Kosher salt and freshly ground pepper
- 1 1/2 cups long-grain brown rice
- 1 pound small heirloom or cherry tomatoes, halved (3 cups)
- 3 medium Kirby cucumbers, peeled, quartered lengthwise, and sliced crosswise (3 cups)
- 3 tablespoons sherry vinegar
- 8 ounces feta, crumbled (1 1/2 cups)
- 1 cup lightly packed flat-leaf parsley leaves, roughly chopped if large
- 1 cup lightly packed fresh mint leaves, roughly chopped if large
Directions
Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until fragrant and translucent, 3 to 4 minutes. Transfer mixture to a large bowl. Return saucepan to medium-high heat with 1 tablespoon oil and rice. Cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Add 2 1/4 cups water; bring to a boil. Stir once, reduce heat to low, and cover. Cook until rice is tender and water has been absorbed, 35 to 40 minutes. Remove from heat; let stand, covered, 5 minutes.
Transfer rice to bowl with onion mixture; let cool about 20 minutes. Stir in tomatoes, cucumbers, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. Fold in cheese, parsley, and mint; serve.
Cook's Notes
This salad can be refrigerated in a covered container, without the feta and herbs, for up to a day. Remove it from the refrigerator 30 minutes before serving, and fold in the cheese and herbs just before serving.
Cook’s Notes
This salad can be refrigerated in a covered container, without the feta and herbs, for up to a day. Remove it from the refrigerator 30 minutes before serving, and fold in the cheese and herbs just before serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Rice Salad with Tomatoes, Cucumbers, and Feta
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Rice Salad with Tomatoes, Cucumbers, and Feta
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
