Greek Isle Rice Salad

(9 Ratings)
Recipe Yield: 6 Servings


  • 1 (6.8 ounce) package RICE-A-RONIĀ® Beef Flavor
  • 2 tablespoons margarine, butter or spread with no trans fat
  • 8 ounces thick sliced deli roast beef, cut into 1/2-inch pieces
  • 1/2 cup chopped red onion
  • 1/2 cup sliced ripe olives
  • 3 plum tomatoes, seeded, chopped
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 2 cloves garlic, crushed
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1 medium cucumber, thinly sliced
  • 1/2 cup (2 ounces) crumbled feta cheese

Preparation Steps

  1. In large skillet over medium heat, saute rice-vermicelli mix with margarine until vermicelli is golden brown.
  2. Slowly stir in 2-1/2 cups water and Special Seasonings; bring to a boil. Reduce heat to low. Simmer 15 to 20 minutes or until rice is tender. Cool completely.
  3. In large bowl, combine cooled rice mixture, beef, onion, olives and tomatoes; set aside.
  4. In small bowl, combine olive oil, lemon juice, garlic, oregano and pepper with wire whisk. Toss rice mixture with dressing. Chill at least 30 minutes. Garnish with cucumber slices and cheese.