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*New* Greek brown rice salad

Serves: 6
Rice type: medium grain brown rice

Drizzle with leftover dressing or olive oil for an extra kick. Even better, you can meal prep this and store it in the refrigerator in an airtight container for up to 3 days.


1 cup Quick Cook Medium Grain Brown Calrose rice
½ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 teaspoons dijon mustard
2 teaspoons freshly chopped oregano (or 1 teaspoon dried)
¼ teaspoon salt
⅛ teaspoon pepper
1 cup halved cherry tomatoes
½ English cucumber, chopped
1 yellow pepper, seeded and chopped
90 grams pitted kalamata olives, halved
130 grams crumbled feta cheese
90 grams chopped red onion
10 grams freshly chopped oregano or parsley

Step 1

Cook the rice according to package instructions. When the liquid has been absorbed, fluff the rice with a fork and allow to steam covered in the pan for 10 minutes. Place the rice in a bowl and let stand until room temperature.

Step 2

Add the tomatoes, cucumber, pepper, olives, feta cheese, onion and oregano or parsley to the bowl of rice.

Step 3

Place the olive oil, red wine vinegar, lemon juice, dijon mustard, 2 teaspoons oregano, salt and pepper in a mason jar. Secure the lid and shake vigorously until emulsified.

Step 4

Pour the dressing over the rice salad until well coated (you may not need it all). Serve and enjoy!

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