Greek Brown Rice Salad

Greek Brown Rice Salad

A nourishing harvest-bowl-meets-Greek-salad hybrid with hearty brown rice, crunchy veggies and creamy feta cheese all drizzled in a tart vinaigrette.
Course: Salad
Servings: 6 people


  • 1 cup Planet Rice Organic Sprouted Brown Rice (1 cup makes 3 cups)
  • ½ cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • 2 tsp dijon mustard
  • 2 tsp freshly chopped oregano ( or half the amount of dried oregano)
  • ¼ tsp salt
  • tsp pepper
  • 1 cup cherry tomatoes halved
  • ½ English cucumber chopped
  • 1 yellow bell pepper seeded and chopped
  • ½ cup pittted kalamata olives halved
  • ½ cup crumbled feta cheese
  • ½ cup chopped red onion
  • ¼ cup freshly chopped oregano or parsley


  • 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.
  • Add the tomatoes, cucumber, bell pepper, olives, feta cheese, onion and oregano or parsley to the bowl of rice.
  • 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.
  • Pour the dressing over the rice salad until well coated (you may not need it all).  Serve and enjoy!


  • Leftover salad may be eaten cold or reheated slightly for 20-30 seconds in the microwave. Drizzle with leftover dressing or olive oil if desired.
  • Store in the refrigerator in an airtight container for up to 3 days.

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