If you can't find precooked wild rice, substitute boil-in-bag or precooked brown rice.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light July 2012

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Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice according to the package directions.

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  • Combine cooked rice, cucumber, olive oil, lemon juice, and crumbled feta cheese in a medium bowl; toss to coat. Stir in pepper and salt.

Nutrition Facts

149 calories; fat 8.3g; saturated fat 2.9g; sodium 308mg.
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