Brown Rice Salad with Avocado

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    Brown Rice Salad with Avocado

    Brown Rice Salad with Avocado

    (51)
    2hours10min


    48 people made this

    The avocado makes the dressing a little creamy though feel free to leave it out if you wish. Best made the same day you are going to serve it.

    Ingredients
    Serves: 8 

    • 1 cup (155g) uncooked long grain brown rice
    • 2 1/2 cups (625ml) water
    • 1 avocado - peeled, seeded and diced
    • 1/4 cup (60ml) lemon juice
    • 2 vine-ripened tomatoes, diced
    • 1 1/2 cups diced English cucumbers
    • 1/3 cup diced red onion
    • 1/2 cup crumbled feta cheese
    • 1/4 cup sliced Kalamata olives
    • 1/4 cup diced fresh mint
    • 3 tablespoons olive oil
    • 1 teaspoon lemon zest
    • 1/2 teaspoon crushed garlic
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon ground black pepper

    Directions
    Preparation:20min  ›  Cook:45min  ›  Extra time:1hour5min  ›  Ready in:2hours10min 

    1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low then cover and simmer until the rice is tender and the liquid has been absorbed; 45 to 50 minutes. Remove from heat and allow to cool fluffing occasionally with a fork.
    2. Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt and pepper to the bowl. Lightly toss the mixture until evenly combined.
    3. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour. The salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.
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    Reviews and Ratings
    Global Ratings:
    (51)

    Reviews in English (49)

    by
    30

    I hate it when people rate a recipe when they actually made it differently. But...I was put off by the submitters instruction that the tomato and cucumber meant the salad needed to be eaten the same day. So, I left them out and served tomato, cucumber and avocado on the side. The salad, which I had doubled, lasted well for almost a week.  -  02 Aug 2009  (Review from Allrecipes USA and Canada)

    by
    22

    Very nice alternative to the usual Greek salad. I love the mint, it really makes this salad a standout recipe. As directed, I wouldn't serve it immediately nor chill it for an hour. The flavors need time to meld and chilling it would kill the flavor. I let it sit, covered, at room temp for 30 minutes.  -  27 May 2010  (Review from Allrecipes USA and Canada)

    by
    16

    I was a little nervous making this because our dinner guests were Greek. Not to worry, this salad was FANTASTIC. Made exactly as stated, except used frozen brown rice from Trader Joe's which is ready in 3 minutes. Big time saver.I also used Roma tomatoes and cut out the pulp and seeds. This makes the salad less "watery" Thanks for a great recipe!! Loved it!!  -  06 Jun 2010  (Review from Allrecipes USA and Canada)

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