Greek Rice Salad Made with Brown Rice

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Alice Henneman, MS, RDN, UNL Extension in Lancaster County

Cooked brown rice can be stored, covered tightly, in a shallow container in the refrigerator for 3 to 5 days or in the freezer for 6 months according to the USA Rice Federation. Make a larger batch and use throughout the week and/or freeze for later use. Here's a quick, delicious recipe to make from cold, cooked brown rice.

Greek Rice Salad

Source: Courtesy of USA Rice Federation. www.usarice.com

Yield: Makes 6 to 8 servings

  • 3 cups cooked medium grain brown rice
  • 1 cup red grape tomatoes; sliced in half
  • 1/3 cup pitted Kalamata olives, sliced
  • 1/4 cup Feta vinaigrette dressing
  • Salt and freshly-ground pepper to taste
  • Romaine leaves

Combine rice, tomato halves, olives and vinaigrette in a large mixing bowl. Season with salt and pepper. Serve with whole Romaine leaves, which can be used like taco shells to hold filling. Alternatively, arrange Romaine leaves on a platter and place rice mixture on top of greens. Chill.

Alice's Notes:

For an Italian Rice Salad, you might try substituting an Italian oil/vinegar-type dressing and green olives for the Feta vinaigrette dressing and the Kalamata olives.

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