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.

Serves 8
Yields about 3/4 cup per serving.
PointsPlus 5

Thank you to Weight Watchers for this recipe. Rated 4 1/2 stars out of 5.

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