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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



Use leftover rice or cook the rice in salted water and let it cool down to room temperature before assembly. Do not use overcooked, sticky rice for this dish. Excluding the roasted red pepper, chop all the vegetables into uniform sizes.

1 cup raw Basmati rice or 3 cups cooked
1 tomato
1/2 English cucumber
1/8 cup red onions
4 green onions
1/2 roasted red pepper
1/3 cup black olives, sliced
1 cup feta cheese, crumbled
1 tsp dry oregano or a handful of fresh, chopped
1/4 cup mayonnaise
2 tsp plain yogurt
handful of baby spinach

• Place the cooked cold rice in a large salad bowl.
• To separate the rice kernels, lightly toss with hands.
• Scoop out the tomato seeds and discard seeds or set them aside for another use.
• Dice the tomato, cucumber, red and green onion.
• Chop the roasted red pepper into larger chunks.
• Add the oregano and the black olives
• Crumble half of the feta and add to the rice.
• Gently toss.
• Adjust the salt and sprinkle with ground pepper.
• In a small bowl, combine the mayonnaise and the yogurt.
• Add to the salad and gently toss.
• Cover and chill for 2 hours.
• Toss in the baby spinach.
• Sprinkle the top with the remaining feta and serve.
  Serves 6 -8

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