Greek Rice Salad
From Cook's Country
For our Greek Rice Salad, it was better to treat the rice like pasta, boiling it in plenty of salted water until al dente. At that point, we drained the rice in a sieve and then spread it out on a baking sheet to cool rapidly. This method ensured we washed the starch away and prevented the rice from sticking together.
To eliminate the slipperiness we disliked in other rice salad recipes we tested, we processed the dressing ingredients—extra-virgin olive oil, red wine vinegar, and dried oregano—with honey and feta cheese. The cheese and honey helped the mixture emulsify. To ensure flavorful vegetables, we tossed them in the dressing and let them sit while the rice is cooked.
Serves 6 to 8
In step 1, do not marinate the vegetables for more than 1 hour or the salad will become soggy. Feta sold already crumbled is prone to drying out.
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