Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Hands-on Time
10 Mins
Total Time
2 Hours
Yield
Makes 6 servings

How to Make It

Step 1

Bring tea to a boil in a 3-qt. saucepan over medium-high heat; stir in rice and 1/2 tsp. salt. Cover, reduce heat to low, and simmer 20 minutes or until tea is absorbed and rice is tender.

Step 2

Transfer rice to a large bowl, and let cool completely (about 30 minutes). Stir in tomatoes, green onions, parsley, mint, olive oil, lemon zest, lemon juice, 1/2 tsp. salt, and pepper. Cover and chill 1 hour.

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