 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 3 1/4 | tablespoons | Rice, white, long-grain, regular, raw, enriched | 1/2 | cup (8 fl oz) | water | 1/4 | tomato | Tomatoes, red, ripe, raw, June thru October average | 1/3 | wedge (1.33 oz) | feta cheese, herb and garlic | 3 | sticks (4" long) | cucumber, diced | 1/4 | slice, large (1/4" thick) | Red onion, chopped | 1/4 | lemon yields | lemon juice | 2/3 | tablespoon | olive oil, extra virgin light | 1/2 | tablespoon | mint leaves | 3 | dash | salt | 1 1/3 | dash | black pepper | 1/8 | jar (5 oz) | Olives, Green chopped | 1/8 | teaspoon | balsamic vinegar |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Bring 2 cups of water to a boil in a meduim sauce pan, stir in rice and return to a boil. Cover, reduce heat and simmer until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat, uncover and let cool, tossing occasionally. | | 2 | In large serving bowl, whisk together lemon juice, mint, garlic, balsamic vinegar, salt and pepper until blended. | | 3 | Add cooled rice, tomato, cucumber, onion and olives to bowl; toss to mix and coat. Add feta cheese; toss. Serve immediately or cover and refrigerate up to 1 day. Yields about 1 cup per serving. |
|
