Warm Greek Rice Salad Recipe

ingredients

2 cups water
1 cup long grain rice
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1 red bell pepper, seeded and diced
2 large ripe tomatoes, seeded and chopped
1 jar (2.5 ounce size) pitted kalamata olives, sliced in half
8 ounces feta cheese, crumbled
1 tablespoon capers, rinsed and drained
1 clove garlic, minced
4 tablespoons parsley, chopped
diced cucumber for garnish
salt and pepper, to taste

directions

Bring the water to boil, add rice, reduce heat, cover and simmer for 20 minutes or until rice is cooked through.

While rice is cooking whisk together the oil, mustard, lemon juice, oregano, garlic, salt and pepper. Add the tomatoes, olives, feta cheese, capers, parsley, and bell pepper.

In a large bowl, add the hot cooked rice, fluffing with a fork, then pour the oil-vegetable mixture over and gently toss to coat. Garnish with the diced cucumbers.

nutrition data

328 calories, 30 grams fat, 7 grams carbohydrates, 9 grams protein per serving. This recipe is low in carbs.

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