Best Greek Brown Rice Salad Recipes

GREEK BROWN RICE SALAD

Greek Brown Rice Salad image

This salad has a little taste of Greece. The creamy feta, crunchy cucumber, and salty olives bring out delicious flavors in this salad. Entertaining doesn't get any easier than this. Serve it up with lamb, pork, or chicken. If your guest is vegetarian, you can serve this as a main.

Provided by Only Gluten Free Recipes

Categories Salad Grains Rice Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 13

Ingredients

1 cucumber, diced
1 cup chickpeas, drained and rinsed
1 cup cooked gluten-free brown rice
1 (4 ounce) package crumbled feta cheese
1 cup sun-dried tomatoes
½ cup chopped red onion
½ cup sliced Kalamata olives
½ cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
2 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
salt and ground black pepper to taste

Steps:

Combine cucumber, chickpeas, rice, feta, tomatoes, onion, and olives in a bowl.
Whisk parsley, lemon juice, garlic, basil, and olive oil together in a bowl. Stir dressing into the rice mixture. Season with salt and pepper. Let the salad rest for 1 hour before serving to allow rice to absorb the flavors.

Nutrition Facts : Calories 225.8 calories, Carbohydrate 27.5 g, Cholesterol 16.8 mg, Fat 10.4 g, Fiber 4.2 g, Protein 7.7 g, SaturatedFat 3.7 g, Sodium 733.7 mg, Sugar 5.8 g

SPICY LAMB & FETA SKEWERS WITH GREEK BROWN RICE SALAD

Spicy lamb & feta skewers with Greek brown rice salad image

Kofta-style kebabs with feta, harissa and onion, served with a wholesome basmati rice flavoured with parsley and mint

Provided by Good Food team

Categories Dinner

Time 50m

Number Of Ingredients 12

Ingredients

300g brown basmati rice
500g lamb mince
1 tbsp harissa
50g feta cheese
1 large red onion , ½ thinly sliced, ½ grated
large handful parsley , roughly chopped
large handful mint , roughly chopped
85g pitted black kalamata olive , quartered
1 cucumber , diced
300g cherry tomato , halved
1 tbsp olive oil
juice 1 lemon

Steps:

Soak 12 wooden skewers in water for 30 mins. Cook the rice following pack instructions, then rinse under cold water and drain thoroughly.
Heat the grill. Mix the mince with the harissa, feta, grated onion and seasoning. Form into 12 sausage shapes and thread onto the skewers. Lay on a non-stick baking tray and grill for 6-8 mins, turning until cooked through and slightly browned.
Mix the brown rice with the remaining ingredients and some seasoning. Serve alongside the hot skewers.

Nutrition Facts : Calories 423 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 1.2 milligram of sodium

GREEK SALAD WITH BROWN RICE

GREEK SALAD WITH BROWN RICE image

Categories Salad Vegetable Appetizer Side No-Cook Picnic Low Fat Vegetarian Kid-Friendly Quick & Easy Wheat/Gluten-Free Lunch Summer Potluck

Yield 8 servings

Number Of Ingredients 11

Ingredients

1½ cups cooked brown rice, room temperature
1 cup cherry tomatoes, chopped
1 cup pitted oil-cured black olives, coarsely chopped
1 cup diced Persian cucumber
1 cup crumbled feta cheese
½ cup scallions, white and green parts thinly sliced
3 tablespoons extra virgin olive oil
1½ tablespoons fresh lemon juice
½ teaspoon kosher salt
Freshly ground black pepper to taste
3 cups shredded iceberg lettuce

Steps:

Place the rice, tomatoes, olives, cucumber, feta, and scallions in a large salad bowl. In a small bowl whisk the oil, lemon juice, salt and freshly ground pepper. Pour the dressing over the salad and mix to combine. (The salad may be prepared in advance to this point. Cover and refrigerate for up to 6 hours.) Before serving, add the lettuce and toss to combine.

BROWN RICE GREEK SALAD

BROWN RICE GREEK SALAD image

Yield 6

Number Of Ingredients 6

Ingredients

1 C Brown & Wild Rice
2-1/2 C salted water
1 C dressing (homemade, pesto, prepared, etc)
1 Cucumber, diced
1 C Cherry Tomatoes
1/2 C Red onion, diced

Steps:

Cook rice in salted water until tender ~ 1 hour. Cool. Moisten rice thoroughly with 1/2 C dressing or pesto. Cook green beans until tender. Chill in ice water, then cut into 1 - 2 inch pieces. Fold all veggies into dressed rice.