This tasty version of the traditional Greek salad uses a wild rice blend but you can use white or brown rice if you wish. It's great served at BBQs or with any meat and seafood.
Place the rice and 3½ cups water in a heavy based pot. Bring to boil and simmer for 15-18 minutes or until rice has absorbed liquid and is tender.
Rinse peas in hot water and drain well. Place into a deep bowl, top with cucumber and tzaziki. Add most of the tomatoes, cooked rice and salad dressing.
Top with feta, capsicum, the remaining tomatoes and olives. Cover and chill overnight or until required. Serve garnished with fresh basil sprigs.