Brown Rice Greek Salad

It is hard to believe that a year ago today, I was in the hospital getting ready to have my first baby!  Tomorrow my son turns one and I honestly can’t believe it.  Everyone warned me it would fly by and I knew it would as well.  The first year is such a crazy blurr of desperately trying to sleep, shower and wear clean clothes that before you know it: he’s headed to preschool!

Needless to say, we are celebrating BIG this weekend! In honor of the cake, ice cream and celebratory beer for Mommy and Daddy, I am sharing one of my favorite “back on track” recipes. Or, as I like to call it “back in the salad.”

Greek salad and all of it’s salty, crunchy, creamy, briny goodness is one of my go-to favorite ways to serve whole grains.  I’ve done it before and I’m doing it again, my friends.

In the meantime, I have a little boy to snuggle.

Your fork is waiting.

4.7 from 3 reviews

Brown Rice Greek Salad with Roasted Tomatoes

 

Author: Liz DellaCroce | The Lemon Bowl

Nutrition Information

• Serves: 4

• Serving size: 1 cup
• Calories: 234

• Fat: 8.6
• Saturated fat: 1.9
• Unsaturated fat: 6.2
• Trans fat: 0
• Carbohydrates: 31
• Sugar: 3.5
• Sodium: 300 mg
• Fiber: 6
• Protein: 8.6
• Cholesterol: 5

Recipe type: Side

Cuisine: Greek

Prep time:  10 mins

Cook time:  40 mins

Total time:  50 mins

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Brown rice is given a Greek twist with roasted cherry tomatoes, crunchy cucumbers, creamy feta and kalamata olives.

Ingredients

• 1 c brown rice – prepared
• 1 c chickpeas – drained and rinsed
• 1 c cherry tomatoes – roasted or fresh (see below for directions on roasting)
• 1 c cucumber – diced
• ½ c scallions – minced
• ½ c corn – fresh, frozen, leftover grilled, etc.
• ¼ c feta cheese – crumbled
• ½ c kalamata olives
• Zest and juice of one lemon
• 1 tbs olive oil
• 1 tbs dried oregano
• 1 tbs dried mint
• 2 garlic cloves – grated
• Salt and pepper to taste

Instructions

1. To roast cherry tomatoes, pre-heat oven to 400 degrees. Line baking pan with an even layer of tomatoes and drizzle with olive oil, salt and pepper. Roast for 30 minutes; let cool.
2. In a medium bowl, combine brown rice with tomatoes, chickpeas, cucumber, scallions, corn, feta and olives.
3. Stir in lemon juice, zest, olive oil, oregano, mint, garlic, salt and pepper.
4. Check for seasoning and adjust accordingly.

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