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Warm Greek rice salad with lemon honey dressing recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Wholesome rice salad with zucchini, feta, and olives ready in just 30 minutes.
Ingredients:
  • 56.88 gm extra virgin olive oil
  • 1 small eschalot, thinly sliced
  • 1 garlic clove, crushed
  • 200.00 gm white long-grain rice, rinsed
  • 255.00 gm vegetable liquid stock
  • 1 tsp lemon zest
  • 2 small zucchini, peeled into ribbons
  • 150g green beans, trimmed, cut into thirds
  • 21.00 gm lemon juice
  • 14.40 gm honey
  • 2 tsp finely chopped fresh dill
  • 82.50 ml pitted Sicilian olives
  • 50g fetta, crumbled
  • 82.50 ml fresh mint leaves
Instructions:
  • In a large saucepan over medium-high heat, warm 1 tablespoon of oil. Add eschalot and cook for 3 minutes until softened. Then, add garlic and cook for an additional minute until fragrant. Add rice, stock, lemon zest, and 1/2 cup water. Cover the pan, bring to a boil, then reduce the heat to low and simmer for 8 minutes.
  • Combine zucchini and beans in the pot. Cook covered for 4 more minutes until the liquid is absorbed and veggies are vibrant and soft. Take off the heat, fluff with a fork, and transfer to a serving bowl. Let it stand for 5 minutes to cool.
  • In a small bowl, combine lemon juice, honey, and the rest of the oil. Stir until the honey dissolves. Season with salt and pepper to taste.
  • Combine dill with rice, then add olives, feta, and mint. Gently toss everything together and drizzle with dressing before serving.

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