Greek Rice Salad

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Greek Rice Salad to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Greek Rice Salad, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 cup uncooked long grain brown
• rice
• 2 1/2 cups water
• 1 avocado - peeled, pitted, and
• diced
• 1/4 cup lemon juice
• 2 vine-ripened tomatoes, diced
• 1 1/2 cups diced English
• cucumbers
• 1/3 cup diced red onion
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced Kalamata olives
• 1/4 cup chopped fresh mint
• 3 tablespoons olive oil
• 1 teaspoon lemon zest
• 1/2 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black
• pepper
• Bring the brown rice and water to a boil in a saucepan over high

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

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

Step 2: Technique & Execution

Toss the avocado and lemon juice together in a large bowl

Step 3: Technique & Execution

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

Step 4: Technique & Execution

Fold the cooled rice gently into the mixture

Step 5: Technique & Execution

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.