Summer Rice Salad

Summer Rice Salad


An NFCA Gluten-free favorite!

4 cups water
2 cups uncooked white rice
1 ½ teaspoon salt
½ cup fresh orange juice (1 whole orange)
½ cup olive oil
¼ cup fresh lemon juice (1 whole lemon)
4 teaspoons grated orange peel
2 teaspoons grated lemon peel
½ teaspoon ground cinnamon
30 cherry tomatoes, halved
2 medium cucumbers, diced
1 cup sliced green onion
½ cup chopped fresh mint
8 ounces feta cheese, crumbled

Bring 4 cups water, rice, and salt to a boil in heavy medium saucepan over high heat, stirring occasionally. Reduce heat to low; cover and cook until rice is tender and water is absorbed (about 20 minutes). Uncover saucepan and cook rice over very low heat until dry (about 3 minutes). Transfer rice to large bowl and cool to room temperature.

Whisk orange juice and next 5 ingredients in a small bowl to blend.

Add halved tomatoes, cucumbers, green onions, mint, and feta to rice in large bowl. Add dressing; toss to blend.

Can be made 8 hours ahead, cover and refrigerate. Bring to room temperature and toss before serving.


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