Barley Free Gluten Free Mediterranean Rice Salad
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Learn more →Ingredients
4 servings
For the rice
- 1 cup long-grain white rice
- 1 ¾ cups water
- ½ tsp salt
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1½ lemons)
- 1 tsp dried oregano
- ½ tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 1 english cucumber, diced (about 1½ cups)
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- ½ cup roasted red peppers, drained and chopped
- ⅓ cup red onion, finely diced
- ¾ cup crumbled feta cheese
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint, roughly chopped (optional)
Instructions
- 1
Combine the rice, water, and ½ tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the rice is tender, about 15–18 minutes.
- 2
Remove the saucepan from the heat and let the rice stand, covered, for 5 minutes. Spread the rice in an even layer in a large mixing bowl and let it cool to room temperature, about 15 minutes — spreading it out speeds cooling and keeps the grains separate.
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