Mediterranean Rice Salad

Por Spain on a Fork · 30 min

Ingredientes

Modo de preparo

1. Rinse the rice in a fine sieve under running water until the water runs clear, about 1 minute.
2. Put the rice, water and a generous pinch of sea salt in a saucepan (check the package for the water-to-rice ratio) and bring to a boil over high heat.
3. Stir the rice gently, cover with a lid, lower the heat to low and simmer for 15 minutes or until all the water is absorbed.
4. Meanwhile, whisk the olive oil, lemon juice, finely grated garlic, oregano, sea salt and black pepper in a bowl.
5. Finely chop the red onion, red bell pepper and English cucumber, thinly slice the olives, and drain and rinse the canned beans.
6. Once the rice is cooked, cook it for about 15 more minutes (check the package instructions), then take it off the heat, let it stand covered for 1 to 2 minutes, and fluff it with a fork.
7. When the rice has cooled slightly, about 5 to 10 minutes, put it in a large bowl with the chopped vegetables, olives, beans, parsley and feta, season with sea salt and black pepper, pour over the dressing and mix gently.
8. Serve at room temperature or chilled. It keeps up to 4 to 5 days in the fridge.

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