Best Greek Rice Salad Recipes

GREEK RICE SALAD

Steps:

• Bring the brown rice and water to a 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.
• 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. 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 tomato and cucumber begin to release their juices and the salad becomes watery.

PORK SOUVLAKI WITH GREEK SALAD & RICE

Steps:

• Mix the garlic with 2 tsp of the oil, the lemon zest and 1 tsp juice, lots of black pepper, and ½ tsp oregano in a large bowl. Tip in the pork and mix so the meat is well coated. Set aside to marinate for 30 mins if you have time.
• Heat 1 tsp olive oil in a non-stick pan. Add the chopped onion, cover and cook for 5 mins, then remove the lid and stir in the rice, dried mint and bouillon. Pour in 300ml boiling water. Cover and cook for 30-35 mins until the liquid has been absorbed and the rice is tender. Stir in the dill and a squeeze of lemon juice.
• Meanwhile, heat the grill to high or light your barbecue. Thread the pork onto two skewers. Mix the tomatoes, cucumber, red onion and olives in a bowl with the remaining oregano, vinegar, remaining oil and a squeeze of lemon. Pile onto plates and top with the feta.
• Grill the souvlaki for about 4 mins each side until they are cooked, but still juicy. Serve with the salad and rice.

GREEK BROWN RICE SALAD

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.

WARM GREEK-STYLE RICE SALAD

Steps:

• Cook rice till tender.
• Drain and rinse under hot water.
• Drain again.
• Whisk together the lemon juice, olive oil, oregano, mustard, salt and pepper.
• Add the tomatoes, bell pepper, olives, feta, cheese, capers and parsley.
• Stir to coat.
• Toss along with the rice in a large bowl.
• Garnish individual servings with feta cheese and diced cucumbers.

GREEK RICE & FETA SALAD

Steps:

• Add the oregano, veg and 3/4 of the feta to rice and toss.
• Combine the dressing and yogurt and toss with rice mixture.
• Cover and chill 2 hours.
• Sprinkle with remaining feta.

SPICY LAMB & FETA SKEWERS WITH GREEK BROWN RICE SALAD

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.

GREEK RICE SALAD

Steps:

• Combine cooked rice, chopped artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large covered bowl. Refrigerate for at least 1 hour prior to serving.
• Just before serving, drizzle the reserved artichoke marinade over salad, toss to blend, then spoon onto a lettuce-lined salad platter. Prep time includes refrigeration time.

GREEK SALAD WITH BROWN RICE

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.

GREEK RICE SALAD

Steps:

• Combine the rice, turkey, tomatoes and olives. In a small bowl, combine the yogurt, mint, vinegar and lemon-pepper. Pour over rice mixture; toss to coat. Sprinkle with cheese if desired.

GREEK RICE SALAD

Steps:

• Make dressing Process feta, olive oil, vinegar, honey and oregano in food processor until smooth. Transfer to large bowl and stir in cucumber, tomatoes, olives and scallions. Rice 1 cup rice to 1 1/2 cups water prepared in rice maker. Spread out on rimmed baking sheet to cool quickly. Alternately, bring 4 quarts water to boil in large pot. Add 1 1/2 cups rice and 1 tablespoon salt to boling water and cook until just tender, 12 - 14 minutes. Drain rice, spread on rimmed baking sheet, and cool completely, at least 20 minutes. (Rinse rice well before cooking and do not over cook. Rice maker with these portions works best.) Combine Dressing, Vegetables and Rice, sprinkle with 1/4 cup crumbled feta cheese. Salt and Pepper to taste.

BROWN RICE GREEK SALAD

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.

GREEK RICE SALAD

Steps:

• Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.
• When the rice is fully cooked, remove from the heat and allow to cool, for about 10 minutes.
• Meanwhile, make the vinaigrette- in a bowl, beat the olive oil and red wine vinegar until they are completely blended. Add the ground oregano and salt and pepper to taste.
• When the rice is cool, add the cubed feta, black olives, cucumber and vinaigrette.
• Stir to mix and put in the fridge for 30 minutes before serving to allow the flavours to blend.