Greek Black Rice Salad


Greek Black Rice Salad

Greek Black Rice Salad


21⁄4 cups water

1 cup dry Qidhan black rice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup fresh lemon juice

1/4 cup extra-virgin olive oil

2/3 cup chopped fresh herbs (basil, mint, and/or parsley)
2/3 cup thinly sliced scallion greens (green parts only)

1 cup crumbled feta cheese (about 4 ounces)

2 cups halved cherry tomatoes

1/3 cup chopped walnuts

1/2 English cucumber, chopped


Greek Black Rice Salad


1. In a medium saucepan, bring water to a boil over high heat. Stir in rice, reduce the heat, cover and simmer until rice is tender and water has been absorbed, 35
to 40 minutes. Remove from the heat and allow rice to steam for 5 more minutes with the lid on. Then, remove the lid and allow the rice to cool until it is close to room temperature.
2. Stir in the salt, pepper, lemon juice, olive oil, herbs, scallion greens, crumbled feta, cherry tomatoes, walnuts, and cucumber. Serve promptly, or refrigerate tightly covered until serving.


Greek Black Rice Salad