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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Preparation Time

  Cooking Time - 45 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork. | 2. Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain brown rice	1	cup	uncooked	-	-	-	-
water	2 1/2	cups		0.0	0.0	0.0	0.0
avocado	1		peeled pitted diced	-	-	-	-
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
tomato	2		vine-ripened diced	124.1379	27.5262	6.4768	1.0795
english cucumber	1 1/2	cups	diced	-	-	-	-
red onion	1/3	cup	diced	-	-	-	-
feta cheese	1/2	cup	crumbled	198.0	3.0675	10.6575	15.96
kalamata olive	1/4	cup	sliced	-	-	-	-
mint	1/4	cup	chopped	10.032	1.9175	0.7501	0.1664
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
lemon zest	1	teaspoon		-	-	-	-
garlic	1/2	teaspoon	minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
kosher salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375

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