RCI-RC.004.0177.001
Middle East Rice Salad
Makes 6 servings.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 3 cups
- ¼ cup
- 2 tablespoons
- ¾ teaspoon
- ½ teaspoon
- rosemary leaves½ teaspooncrushed
- ½ teaspoon
- ½ teaspoon
- mint leaves½ teaspooncrushed
- zucchini1 smallthinly sliced
- tomato1 mediumpeeled, seeded, and chopped
- feta cheese4 ouncescut into small cubes (about ⅔ cup) (optional)
Method
1
Combine vegetable oil, lemon juice, seasoned pepper, salt, crushed rosemary leaves, ground oregano, minced garlic, and crushed mint leaves in a small bowl. Whisk together until well blended to create the dressing.
2
Place the hot cooked rice in a large mixing bowl. Pour the prepared dressing over the hot rice and toss gently but thoroughly to distribute the seasonings evenly throughout.
3
Thinly slice the zucchini into rounds or half-moons, keeping the pieces uniform in size for even texture throughout the salad.
4
Peel the tomato by blanching it briefly in hot water if needed, then cut it in half and scoop out the seeds. Chop the tomato flesh into small, even pieces.
5
Add the sliced zucchini and chopped tomato to the rice mixture. Toss gently to combine while the rice is still warm, allowing the vegetables to absorb some of the dressing.
6
Allow the salad to cool to room temperature, stirring occasionally to ensure even distribution of flavors and that the rice absorbs the dressing.
7
Cut the feta cheese into small cubes, about ⅔ cup total. Fold the feta gently into the cooled salad just before serving to prevent the cheese from breaking down.
8
Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve at room temperature or chilled.