Ingredients
4 cups water
2 cups white rice, uncooked
1½ tsp salt
½ cup fresh orange juice
½ cup olive oil
¼ cup fresh lemon juice
4 tsp orange peel, grated
2 tsp lemon peel, grated
½ tsp ground cinnamon
30 cherry tomatoes, halved
7 small pickling cucumbers, diced (about 4 cups)
1 cup green onions, sliced
½ cup fresh mint, chopped
16 oz feta cheese, crumbled
Preparation
Bring 4 cups of water, rice, and salt to boil in a heavy medium saucepan over high heat, stirring occasionally.
Reduce heat to low; cover and cook until rice is tender and water is absorbed for about 20 minutes.
Uncover the saucepan and cook rice over very low heat until dry for about 5 minutes.
Transfer rice to a large bowl and cool for 20 to 30 minutes, or until room temperature.
Whisk orange juice and next 5 ingredients in a small bowl to blend.
Add halved tomatoes, cucumbers, green onions, mint, and feta to rice in a large bowl.
Add dressing; toss to blend.
