Brown Rice Greek Salad with Roasted Tomatoes
 
Prep time
Cook time
Total time
 
Brown rice is given a Greek twist with roasted cherry tomatoes, crunchy cucumbers, creamy feta and kalamata olives.
Author:
Recipe type: Side
Cuisine: Greek
Serves: 4
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.
Nutrition Information
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 by The Lemon Bowl at http://thelemonbowl.com/2012/09/brown-rice-greek-salad.html