Summer Rice Salad with Feta, Citrus and Mint
Ingredients
- 4 C. water
- 2 C. uncooked white rice
- 1 1/2 tsp. salt
- 1/2 C. fresh orange juice
- 1/2 C. olive oil
- 1/4 C. fresh lemon juice
- 4 tsp. grated orange peel
- 2 tsp. grated lemon peel
- 1/2 tsp. ground cinnamon
- 30 cherry tomatoes, halved
- 7 small pickling cucumbers, diced (about 4 C.)
- 1 C. sliced green onions
- 1/2 C. chopped fresh mint
- 16 oz. feta cheese, crumbled
Directions
Bring 4 C. water, rice, and salt to boil in heavy medium saucepan over high heat, stirring occasionally. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 20 minutes. Uncover saucepan and cook rice over very low heat until dry, about 5 minutes. Transfer rice to large bowl and cool to room temperature. Whisk orange juice and next 5 ingredients in small bowl to blend. Add halved tomatoes, cucumbers, green onions, mint, and feta to rice in large bowl. Add dressing; toss to blend. (Can be made 8 hours ahead; cover and refrigerate. Bring to room temperature and toss before serving.)
Makes 10 servings.
