Greek Rice Salad Made with Brown Rice

Helping you prepare healthy food in a hurry!
Alice Henneman, MS, RD

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Greek Rice Salad Made with Brown Rice

Cooked brown rice can be stored, covered tightly, in a shallow container in the refrigerator up to seven days or in the freezer for 6 months according to the USA Rice Federation. Make a larger batch and use throughout the week and/or freeze for later use. Here's a quick, delicious recipe to make from cold, cooked brown rice.

Greek Rice Salad
Source: USA Rice Federation. For more good-tasting rice recipes, go to www.usarice.com

Yield: Makes 6 to 8 servings

3 cups cooked medium grain brown rice
1 cup red grape tomatoes; sliced in half
1/3 cup pitted Kalamata olives, sliced
1/4 cup Feta vinaigrette dressing
Salt and freshly-ground pepper to taste
Romaine leaves

Combine rice, tomato halves, olives and vinaigrette in a large mixing bowl. Season with salt and pepper. Serve with whole Romaine leaves, which can be used like taco shells to hold filling. Alternatively, arrange Romaine leaves on a platter and place rice mixture on top of greens. Chill.

Alice's Notes:

For an Italian Rice Salad, you might try substituting an Italian oil/vinegar-type dressing and green olives for the Feta vinaigrette dressing and the Kalamata olives.