Greek Rice Salad

Recipe View In a medium saucepan, bring the brown rice and water to a boil over high heat. (2 minutes)

Recipe View Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed. (45-50 minutes)

Recipe View Remove the saucepan from the heat and allow the rice to cool completely, fluffing occasionally with a fork to prevent sticking. (30 minutes)

Recipe View In a large bowl, gently toss the diced avocado with the lemon juice to prevent browning and add a bright flavor. (1 minute)

Recipe View Add the diced tomatoes, cucumber, feta cheese, red onion, Kalamata olives, fresh mint, olive oil, lemon zest, minced garlic, kosher salt, and ground black pepper to the bowl. (5 minutes)

Recipe View Lightly toss all the ingredients together until they are evenly combined and coated with the dressing. (2 minutes)

Recipe View Gently fold the cooled brown rice into the vegetable and cheese mixture, ensuring that everything is well incorporated. (3 minutes)

Recipe View Serve the Greek Rice Salad immediately for the best flavor and texture, or chill it in the refrigerator for up to 1 hour to allow the flavors to meld. Be mindful that the salad is best enjoyed on the same day it is made to prevent the tomatoes and cucumbers from releasing excess moisture.