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.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Rinse the rice under cold water until the water runs clear to remove excess starch.

Step 2

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.

Step 3

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.

Step 4

Mince the garlic and finely chop the fresh parsley. Zest and juice the lemon, keeping the zest and juice separate.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Gently toss all ingredients together until well combined. Adjust the seasoning if necessary.

Step 9

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

Serving size	1339.4 grams (1339.4g)

Amount per serving	% Daily Value*
Calories	1122

Total Fat 75.90g	97%
Saturated Fat 18.40g	92%
Polyunsaturated Fat 3.20g
Cholesterol 67mg	22%
Sodium 3499mg	152%
Total Carbohydrate 91.60g	33%
Dietary Fiber 15.50g	55%
Total Sugars 11.50g
Protein 20.60g	41%

Vitamin D 12IU	60%
Calcium 623mg	48%
Iron 9mg	52%
Potassium 1051mg	22%

*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.

Source of Calories

Fat: 60.3%

Protein: 7.3%

Carbs: 32.4%