Gluten-Free Persian Rice Salad with Herbs and Feta

Instructions

1. 1In a 2-quart saucepan, bring 1.5 cups of water to a boil (100°C / 100°C) over high heat. Add 1 cup Basmati rice, then reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Transfer the cooked rice to a large, shallow dish or baking sheet, spread it out, and allow it to cool completely to room temperature (about 30-45 minutes) to prevent the salad from becoming soggy.
2. 2While the rice cools, finely chop 1/2 cup Fresh parsley, 1/4 cup Fresh dill, and 1/4 cup Green onions. Dice 1/2 medium Cucumber into 0.635 cm cubes and 1 medium Tomato into 0.635 cm cubes.
3. 3In a large mixing bowl, combine the completely cooled 1 cup Basmati rice, the finely chopped 1/2 cup Fresh parsley, 1/4 cup Fresh dill, and 1/4 cup Green onions, the 1/2 medium Cucumber diced into 0.635 cm cubes, and the 1 medium Tomato diced into 0.635 cm cubes.
4. 4Crumble 1/2 cup Feta cheese into the large mixing bowl with the other salad ingredients. In a separate small bowl, whisk together 3 tablespoons Olive oil, 2 tablespoons Lemon juice, 1/4 teaspoon Salt, and 1/4 teaspoon Black pepper until thoroughly combined.
5. 5Pour the prepared dressing over the salad ingredients in the large mixing bowl. Gently mix everything together until all components are evenly coated. Cover the bowl and refrigerate the salad for at least 30 minutes; this chilling period allows the flavors to meld and deepen, enhancing the overall taste.

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