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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | Rice, white, long-grain, regular, raw, enriched | 2 | cups (8 fl oz) | water | 1 | cup cherry tomatoes | Tomatoes, red, ripe, raw, June thru October average | 1/2 | cups crumbled | feta cheese, herb and garlic | 1 | cup, pared, chopped | cucumber, diced | 1/3 | cup, chopped | Red onion, chopped | 1/4 | cup | lemon juice | 3 | tablespoons | olive oil, extra virgin light | 2 | tablespoons | mint leaves | 1 | teaspoon | salt | 1/3 | teaspoon | black pepper | 1/2 | jar (5 oz) | Olives, Green chopped | 1/2 | teaspoon | balsamic vinegar |
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Steps
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Sequence
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Step
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| | 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. |
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