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Rice Salad With Feta, Citrus and Mint

Makes 10 servings

• 2 cups uncooked long-grain white rice
• 1 1/2 teaspoons salt
• 1/2 cup fresh orange juice
• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 4 teaspoons grated orange zest (colored portion of peel)
• 2 teaspoons grated lemon zest (colored portion of peel)
• 1/2 teaspoon ground cinnamon
• 30 cherry tomatoes, halved
• 4 baby or Persian cucumbers, sliced
• 1/2 cup trimmed and sliced green onions (include dark green stalks) or diced sweet onion
• 1/2 cup chopped fresh mint
• 16 ounces crumbled feta cheese

Bring 4 cups water to boil on high heat in large saucepan. Add rice and salt, bring to boil; reduce heat to low, cover and cook 20 minutes, or until water is absorbed. Remove lid and cook rice on lowest heat until completely dry, 2 to 3 minutes. Place rice in large bowl; cool to room temperature.

In bowl, whisk together orange juice, olive oil, lemon juice, orange zest, lemon zest and cinnamon. Add tomatoes, cucumber slices, onion, mint and feta to rice. Add dressing and toss. Cover and refrigerate. Can be made 8 hours in advance. Bring to room temperature and toss before serving.

Per serving: 255 calories (58 percent from fat), 6 g protein, 31.8 g carbohydrates, 11.1 g fat (3.8 g saturated), 30 cholesterol, 593 mg sodium, 2.8 g fiber.

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