Summer Rice Salad with Feta, Citrus and Mint

Summer Rice Salad with Feta, Citrus and Mint
October 20, 2006

The strong tastes in this salad combine for a refreshing summer dish.

4 C. water
2 C. uncooked white rice
1 1/2 tsp. salt
1/2 C. fresh orange juice
1/2 C. olive oil
1/4 C. fresh lemon juice
4 tsp. grated orange peel
2 tsp. grated lemon peel
1/2 tsp. ground cinnamon
30 cherry tomatoes, halved
7 small pickling cucumbers, diced (about 4 C.)
1 C. sliced green onions
1/2 C. chopped fresh mint
16 oz. feta cheese, crumbled

Bring 4 C. 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. Whisk orange juice and next 5 ingredients in small bowl to blend. 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.)

Makes 10 servings.