Greek Rice Toss
Brighten up your table with this vibrant and flavorful Greek Rice Toss, a Mediterranean-inspired dish that's perfect as a light meal or a refreshing side. This recipe combines fluffy, perfectly cooked long-grain white rice with fresh, colorful vegetables like red bell peppers, cucumbers, and cherry tomatoes, enhanced by the briny tang of kalamata olives and creamy crumbled feta cheese. A drizzle of lemon juice and zest, a hint of garlic sautéed in olive oil, and a sprinkle of oregano bring bold, zesty flavors to every bite, while parsley adds an aromatic touch. It’s a quick and easy dish to prepare, taking just 35 minutes from start to finish, and can be served chilled or at room temperature. Whether you're hosting a summer gathering or meal prepping for the week, this Greek Rice Toss is a versatile, crowd-pleasing recipe that brings a taste of the Mediterranean to your table.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 medium red bell pepper
- 1 small cucumber
- 1 cup cherry tomatoes
- 0.5 cup kalamata olives
- 0.5 cup feta cheese
- 2 tablespoons fresh parsley
- 1 lemon
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and 0.25 teaspoon of salt. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside to cool.
While the rice is cooking, prepare the vegetables: Dice the red bell pepper, chop the cucumber into small pieces, halve the cherry tomatoes, and slice the kalamata olives.
Mince the garlic and finely chop the fresh parsley. Zest and juice the lemon, keeping the zest and juice separate.
Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned. Set aside.
In a large mixing bowl, combine the cooled rice, cooked garlic, diced red bell pepper, chopped cucumber, halved cherry tomatoes, sliced olives, and crumbled feta cheese.
Drizzle the remaining 1 tablespoon of olive oil, the lemon juice, and lemon zest over the mixture. Sprinkle the dried oregano, 0.25 teaspoon of black pepper, and additional salt to taste if needed.
Gently toss all ingredients together until well combined. Adjust the seasoning if necessary.
Garnish with chopped fresh parsley and serve at room temperature or chilled. Enjoy your Greek Rice Toss as a refreshing side dish or light meal!
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 903 mg | 39% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.4 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 159 mg | 12% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 304 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
