Greek Rice Salad

Recipe by Shuzbud
READY IN: 1hr 10mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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