Recipe information
Yield
10 Servings
Ingredients
4
cups water
2
cups uncooked white rice
1
1/2 teaspoons salt
1
/2 cup fresh orange juice
1
/2 cup olive oil
1
/4 cup fresh lemon juice
4
teaspoons grated orange peel
2
teaspoons grated lemon peel
1
/2 teaspoon ground cinnamon
30
cherry tomatoes, halved
7
small pickling cucumbers, diced (about 4 cups)
1
cup sliced green onions
1
/2 cup chopped fresh mint
16
ounces feta cheese, crumbled
Need to make a substitution?
Preparation
Step 1
Bring 4 cups water, rice, and salt to boil in heavy medium saucepan over high heat, stirring occasionally. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 20 minutes. Uncover saucepan and cook rice over very low heat until dry, about 5 minutes. Transfer rice to large bowl and cool to room temperature.
Step 2
Whisk orange juice and next 5 ingredients in small bowl to blend.
Step 3
Add halved tomatoes, cucumbers, green onions, mint, and feta to rice in large bowl. Add dressing; toss to blend. DO AHEAD Can be made 8 hours ahead; cover and refrigerate. Bring to room temperature and toss before serving.