Boy have our cucumber plants taken off in our summer garden! We are picking at least a dozen cucumbers per week, so I am having the best time coming up with unique ways to use these green gems. We have pickles galore in our fridge, are adding the cucumbers into salads, using them as a base for stacked appetizers, braising them in a touch of butter with dill, and shaving them into refreshing salads. For this salad I have added them into tender brown rice tossed with creamy feta cheese, fresh mint from the garden and plump black and green olives. A healthy and simple side dish that is yummy on its own, or great alongside marinated, grilled chicken or even a Mediterranean-inspired lamb dish.
(To view this recipe, click on the blue title of the blog post above*)
Cucumber, Brown Rice & Feta Salad with Mint
Ingredients:
- 1 cup brown rice
- 2 cups chicken stock (or water)
- Salt and pepper
- 1 cucumber cut into half-moons
- Crumbled feta cheese
- Black and green olives
- Chopped fresh mint
- Olive oil
Directions:
- In a medium saucepan, bring the chicken stock or water to a boil. Season with 1/2 teaspoon of salt and add in the brown rice. Reduce the heat to low, cover the saucepan and cook the rice for 18-22 minutes, or until the liquid is evaporated and the rice tender.
- Allow the rice to cool for a few minutes before adding in the sliced cucumbers, feta cheese, fresh mint and black olives. Drizzle the salad with a touch of olive oil; toss together with a grinding of black pepper and serve room temperature.
Tagged: brown rice, brown rice salad, cucumbers, feta cheese, fresh mint, olives, rice salad, Salad, scallions, side dish, vegetarian
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