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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed. | 2. When the rice is fully cooked, remove from the heat and allow to cool, for about 10 minutes. | 3. Meanwhile, make the vinaigrette- in a bowl, beat the olive oil and red wine vinegar until they are completely blended. Add the ground oregano and salt and pepper to taste. | 4. When the rice is cool, add the cubed feta, black olives, cucumber and vinaigrette. | 5. Stir to mix and put in the fridge for 30 minutes before serving to allow the flavours to blend. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain white rice	1	cup	uncooked	-	-	-	-
hot water	2	cups		0.0	0.0	0.0	0.0
feta cheese	1	cup	cubed	396.0	6.135	21.315	31.92
black olive	12		pitted sliced	-	-	-	-
cucumber	1/2	cup	cubed	7.98	1.4364	0.3923	0.1064
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
oregano	1	teaspoon	ground	2.65	0.6892	0.09	0.0428
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.