Summer Rice Salad with Feta, Citrus, and Mint Recipe

Summer Rice Salad with Feta, Citrus, and Mint Recipe

  • 4 cups water
  • 2 cups uncooked white rice
  • 1 1/2 teaspoons salt
  • 1/2 cup fresh orange juice
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 4 teaspoons grated orange peel
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon ground cinnamon
  • 30 cherry tomatoes, halved
  • 7 small pickling cucumbers, diced (about 4 cups)
  • 1 cup sliced green onions
  • 1/2 cup chopped fresh mint
  • 16 ounces feta cheese, crumbled
  1. Bring 4 cups water, rice, and salt to boil in heavy medium saucepan over high heat, stirring occasionally. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 20 minutes. Uncover saucepan and cook rice over very low heat until dry, about 5 minutes. Transfer rice to large bowl and cool to room temperature.
  2. Whisk orange juice and next 5 ingredients in small bowl to blend.
  3. Add halved tomatoes, cucumbers, green onions, mint, and feta to rice in large bowl. Add dressing; toss to blend. (Can be made 8 hours ahead; cover and refrigerate. Bring to room temperature and toss before serving.)
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