Thursday, July 18, 2013
Greek Rice Salad (WW)
2 cups water
1 cup uncooked white rice, long grain-variety
1 tsp lemon zest, grated
1/4 cup fresh lemon juice
2 Tbsp water
1/4 cup mint leaves, fresh, chopped
3 Tbsp olive oil, extra-virgin
1/2 tsp minced garlic
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
1 large fresh tomato, diced
1 cup cucumber, diced
1/3 cup (sliced) uncooked red onion, diced
10 medium olive, Kalamata, sliced
1/2 cup crumbled feta cheese
Bring 2 cups of water to a boil in a medium saucepan; stir in rice and return to a boil. Cover, reduce heat and simmer until rice is tender and liquid is absorbed, about 15 to 20 minutes. Remove pan from heat, uncover and let cool, tossing occasionally.
In a large serving bowl, whisk together lemon zest, lemon juice, remaining 2 tablespoons of water, mint, oil, garlic, salt and pepper until blended.
Add cooled rice, tomato, cucumber, onion and olives to bowl; toss to mix and coat. Add feta cheese; toss. Serve immediately or cover and refrigerate up to 1 day.
Yields about 3/4 cup per serving.
Thank you to Weight Watchers for this recipe. Rated 4 1/2 stars out of 5.