1cupPlanet Rice Organic Sprouted Brown Rice (1 cup makes 3 cups)
½cupolive oil
2tbspred wine vinegar
2tbspfresh lemon juice
2tspdijon mustard
2tspfreshly chopped oregano( or half the amount of dried oregano)
¼tspsalt
⅛tsppepper
1cupcherry tomatoeshalved
½English cucumberchopped
1yellow bell pepperseeded and chopped
½cuppittted kalamata oliveshalved
½cupcrumbled feta cheese
½cupchopped red onion
¼cupfreshly chopped oregano or parsley
Instructions
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!
Notes
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.