Summer Rice Salad With Feta, Citrus, And Mint

By á-174942

Ingredients

• 4 cups water
• 2 cups uncooked white rice
• 1 1/2 teaspoons salt
• 1/2 cup fresh orange juice
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 4 teaspoons grated orange peel
• 2 teaspoons grated lemon peel
• 1/2 teaspoon ground cinnamon
• 30 cherry tomatoes halved
• 7 small pickling cucumbers diced - (abt 4 cups)
• 1 cup sliced green onions
• 1/2 cup chopped fresh mint
• 16 ounces feta cheese crumbled

Preparation

Step 1

Bring 4 cups water, rice, and salt to boil in heavy medium saucepan over high heat, stirring occasionally. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 20 minutes. Uncover saucepan and cook rice over very low heat until dry, about 5 minutes. Transfer rice to large bowl and cool to room temperature.

Whisk orange juice and next 5 ingredients in small bowl to blend.

Add halved tomatoes, cucumbers, green onions, mint, and feta to rice in large bowl. Add dressing; toss to blend. (Can be made 8 hours ahead; cover and refrigerate. Bring to room temperature and toss before serving.)

This recipe yields 10 servings.