Ingredients
2
cups uncooked white rice
1/2
cup fresh orange juice
1/4
cup fresh lemon juice
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
Directions
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.
2.
Whisk orange juice and next 5 ingredients in small bowl to blend.
3.
Add halved tomatoes, cucumbers, green onions, mint, and feta to rice in large bowl. Add dressing; toss to blend. (Can be made 8 hours ahead; cover and refrigerate. Bring to room temperature and toss before serving.)
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