Nickel Allergy Friendly 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
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 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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