YIELD: 12 Servings
6 cups cooked white or whole-grain brown rice
2 cups chopped seedless cucumber
2 cups chopped seeded tomato
1 cup sliced green onion
1 cup chopped fresh parsley
½ cup chopped fresh mint leaves
½ cup olive oil
½ cup lemon juice
1 tsp. salt
½ tsp. freshly ground black pepper
1 cup crumbled feta cheese
½ cup chopped pitted kalamata olives
12 (6" to 8" each) flatbread wraps, grilled
12 lettuce leaves
1. In a large bowl combine rice, cucumber, tomato, onion, parsley and mint.
2. In a small bowl stir together olive oil, lemon juice, salt and pepper. Pour over rice mixture. Toss well to coat. Stir in feta and olives. Cover and chill.
3. Per order: Lay grilled flatbread out on clear work surface. Layer with 1 lettuce leaf. Fill with about 1 cup rice salad and roll up.
Recipe: the U.S.A. Rice Federation
