Summer Rice Salad With Feta, Citrus, And Mint

Recipe Ingredients

4 cups	948ml	Water
2 cups	320g / 11oz	Uncooked white rice
1 1/2 teaspoons	7.5ml	Salt
1/2 cup	118ml	Fresh orange juice
1/2 cup	118ml	Olive oil
1/4 cup	59ml	Fresh lemon juice
4 teaspoons	20ml	Grated orange peel
2 teaspoons	10ml	Grated lemon peel
1/2 teaspoon	2.5ml	Ground cinnamon
30		Cherry tomatoes - halved
7		Pickling cucumbers - diced - (abt 4 cups) (small)
1 cup	62g / 2.2oz	Sliced green onions
1/2 cup	73g / 2.6oz	Chopped fresh mint
16 oz	454g	Feta cheese - crumbled

Recipe Instructions

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.

Whisk orange juice and next 5 ingredients in small bowl to blend.

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.)

This recipe yields 10 servings.

Source:
Bon Appetit, July 2003

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