Rice Salad with Tomatoes, Cucumbers, and Feta

Name: Rice Salad with Tomatoes, Cucumbers, and Feta
Prep time: 30 min
Total time: 1 min
Ingredients: 7 tablespoons extra-virgin olive oil; 1 medium onion, finely chopped (1 1/2 cups); 3 cloves garlic, minced (2 tablespoons); Kosher salt and freshly ground pepper; 1 1/2 cups long-grain brown rice; 1 pound small heirloom or cherry tomatoes, halved (3 cups); 3 medium Kirby cucumbers, peeled, quartered lengthwise, and sliced crosswise (3 cups); 3 tablespoons sherry vinegar; 8 ounces feta, crumbled (1 1/2 cups); 1 cup lightly packed flat-leaf parsley leaves, roughly chopped if large; 1 cup lightly packed fresh mint leaves, roughly chopped if large

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Prep Time: 30 minutes

Total: 1 hours, 25 minutes

Servings: 9

Cost: $2.78 /serving

Author : Martha Stewart

Rice Salad with Tomatoes, Cucumbers, and Feta

Instructions

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Step 1

Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until fragrant and translucent, 3 to 4 minutes. Transfer mixture to a large bowl. Return saucepan to medium-high heat with 1 tablespoon oil and rice. Cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Add 2 1/4 cups water; bring to a boil. Stir once, reduce heat to low, and cover. Cook until rice is tender and water has been absorbed, 35 to 40 minutes. Remove from heat; let stand, covered, 5 minutes.

Step 2

Transfer rice to bowl with onion mixture; let cool about 20 minutes. Stir in tomatoes, cucumbers, vinegar, and remaining 1/4 cup oil. Season with salt and pepper. Fold in cheese, parsley, and mint; serve.

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