This Hearty Greek “Rice” Is the Perfect Work-from-Home Lunch
We don’t know about you, but we don’t much feel like eating salad right about now. We want something warm and cozy and filling. In an ideal world, we also want something easy and healthy that you can make ahead for busy days and nights. Enter this Greek “Rice” Salad.
Like your favorite diner version, it’s loaded with fresh cherry tomatoes, cucumbers, and herbs. It has just the right touch of saltiness and tang from olives and feta. It’s also loaded with protein and fiber, thanks to RightRice.
Like Rice, but Better
RightRice is like rice, but better. Made from a blend of lentils, chickpeas, peas, and rice, it has more than double the protein and five times as much fiber. Plant-based and shelf-stable, RightRice is also relatively low carb. Oh, and did we mention that RightRice is also quicker and easier to make than regular rice?
Enjoy this salad on its own, or add even more protein by topping it with chicken or shrimp.
Greek RightRice Salad
PREP TIME15 min
COOK TIME15 min
1 7-oz package Garlic Herb RightRice
1 tbsp extra virgin olive oil
1 small red onion, chopped (1 ¼ cups)
¼ tsp fine sea salt
1 cup cherry tomatoes, halved
½ English cucumber, quartered lengthwise, sliced (1 1/3 cups)
2 tsp red wine vinegar
1 tsp lemon zest, plus extra for garnish
1 tbsp lemon juice
1/3 cup chopped pitted kalamata olives
¾ cup crumbled feta
3 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
1 tsp dried oregano
¼ tsp freshly ground black pepper
Cook rice as package label directs. Transfer to a large serving bowl; let cool.
While rice cooks, warm 1 tablespoon oil in a medium skillet over medium heat. Add onion, sprinkle with 1/8 teaspoon salt and cook, stirring occasionally, until very tender, about 5 to 6 minutes. Let cool.
Fold onion, tomatoes, cucumber, vinegar, lemon zest and juice, olives, feta, mint, parsley, oregano and pepper into rice. Taste and season with additional salt and pepper, if needed. Garnish with additional lemon zest, mint and parsley, if desired. Serve, or cover and refrigerate for up to 4 hours.
NOTE: Add sliced grilled chicken to the top, if you like.
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