Greek Rice Salad Food

GREEK RICE SALAD

Steps:

• 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.

GREEK RICE SALAD

Steps:

• Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.
• Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

GREEK RICE SALAD

Steps:

• Combine cooked rice, chopped artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large covered bowl. Refrigerate for at least 1 hour prior to serving.
• Just before serving, drizzle the reserved artichoke marinade over salad, toss to blend, then spoon onto a lettuce-lined salad platter. Prep time includes refrigeration time.

GREEK SALAD

Steps:

• Place the cucumber, peppers, tomatoes and red onion in a large bowl.
• For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

GREEK RICE & FETA SALAD

Steps:

• Add the oregano, veg and 3/4 of the feta to rice and toss.
• Combine the dressing and yogurt and toss with rice mixture.
• Cover and chill 2 hours.
• Sprinkle with remaining feta.

MY MOM'S GREEK LEMON RICE

Steps:

• Melt butter in a pot over low heat. Pour in rice and stir to coat in butter. Let simmer on low heat, stirring occasionally, until toasted but not burnt, about 10 minutes.
• Pour chicken broth, lemon juice, salt, and bay leaves into rice mixture. Bring to a rapid boil; continue to boil for 5 minutes. Reduce heat to a simmer, cover, and let simmer for 20 minutes.
• Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.

SPICY LAMB & FETA SKEWERS WITH GREEK BROWN RICE SALAD

Steps:

• Soak 12 wooden skewers in water for 30 mins. Cook the rice following pack instructions, then rinse under cold water and drain thoroughly.
• Heat the grill. Mix the mince with the harissa, feta, grated onion and seasoning. Form into 12 sausage shapes and thread onto the skewers. Lay on a non-stick baking tray and grill for 6-8 mins, turning until cooked through and slightly browned.
• Mix the brown rice with the remaining ingredients and some seasoning. Serve alongside the hot skewers.

GREEK SALAD

Steps:

• Place 4 large vine tomatoes, cut into wedges, 1 peeled, deseeded and chopped cucumber, ½ a thinly sliced red onion, 16 Kalamata olives, 1 tsp dried oregano, 85g feta cheese chunks and 4 tbsp Greek extra virgin olive oil in a large bowl.
• Lightly season, then serve with crusty bread to mop up all of the juices.

GREEK RICE

Steps:

• In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender and liquid is absorbed.

GREEK RICE - RICE WITH SPINACH AND FETA

Steps:

• Over medium heat in a saucepan, combine the rice, broth, and water, and bring to a boil.
• Cover, reduce the heat to medium low, and let simmer for 15 to 18 minutes or until the rice has absorbed the liquid; transfer to a serving bowl and keep warm.
• In a skillet over medium heat, melt the olive oil and butter together, then add the onion, mushrooms, and garlic for 5 to 7 minutes, then stir in the lemon juice and oregano.
• Add the spinach and pepper, then sprinkle with the sherry and toss until the spinach is slightly wilted; remove from heat.
• Add the crumbled feta and toss until the cheese begins to melt.
• Add to the cooked rice, toss well, and serve immediately.

WARM GREEK-STYLE RICE SALAD

Steps:

• Cook rice till tender.
• Drain and rinse under hot water.
• Drain again.
• Whisk together the lemon juice, olive oil, oregano, mustard, salt and pepper.
• Add the tomatoes, bell pepper, olives, feta, cheese, capers and parsley.
• Stir to coat.
• Toss along with the rice in a large bowl.
• Garnish individual servings with feta cheese and diced cucumbers.

PORK SOUVLAKI WITH GREEK SALAD & RICE

Steps:

• Mix the garlic with 2 tsp of the oil, the lemon zest and 1 tsp juice, lots of black pepper, and ½ tsp oregano in a large bowl. Tip in the pork and mix so the meat is well coated. Set aside to marinate for 30 mins if you have time.
• Heat 1 tsp olive oil in a non-stick pan. Add the chopped onion, cover and cook for 5 mins, then remove the lid and stir in the rice, dried mint and bouillon. Pour in 300ml boiling water. Cover and cook for 30-35 mins until the liquid has been absorbed and the rice is tender. Stir in the dill and a squeeze of lemon juice.
• Meanwhile, heat the grill to high or light your barbecue. Thread the pork onto two skewers. Mix the tomatoes, cucumber, red onion and olives in a bowl with the remaining oregano, vinegar, remaining oil and a squeeze of lemon. Pile onto plates and top with the feta.
• Grill the souvlaki for about 4 mins each side until they are cooked, but still juicy. Serve with the salad and rice.