Brown Rice Greek Salad
Brown rice is given a Greek twist with roasted cherry tomatoes, crunchy cucumbers, creamy feta and kalamata olives.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
- 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
- 1/2 c scallions minced
- 1/2 c corn fresh, frozen, leftover grilled, etc.
- 1/4 c feta cheese crumbled
- 1/2 c kalamata olives
- 1 Zest and juice of lemon
- 1 tbs olive oil
- 1 tbs dried oregano
- 1 tbs dried mint
- 2 cloves garlic grated
- Salt and pepper to taste
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.
In a medium bowl, combine brown rice with tomatoes, chickpeas, cucumber, scallions, corn, feta and olives.
Stir in lemon juice, zest, olive oil, oregano, mint, garlic, salt and pepper.
Check for seasoning and adjust accordingly.
Calories: 234kcal | Carbohydrates: 31g | Protein: 8.6g | Fat: 8.6g | Saturated Fat: 1.9g | Polyunsaturated Fat: 6.2g | Cholesterol: 5mg | Sodium: 300mg | Fiber: 6g | Sugar: 3.5g