Vegetable Feta Rice

Vegetable Feta Rice

Danielle Pitoscia 0

"A dish of white long grain rice, feta cheese, celery, red onion, and cucumber."

Ingredients 1 h 10 m {{adjustedServings}} servings 384 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 62.6g
  • 20%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place rice and water in a medium-size pot. Bring water to a boil, when boiled reduce heat to a simmer, cover pot and let rice cook until tender.
  2. In a large mixing bowl, combine red onion, celery, and cucumber. Crumble the feta into the bowl. Cover the vegetable mixture with cooked rice, cover and let sit for 5 minutes.
  3. Toss vegetable and feta with oil and vinegar, and serve.
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Reviews 35

  1. 46 Ratings


Didn't like it the first time I made it but with a few changes it was transformed into a dish worthy of a four star rating. Reduce the onion by at least half. Saute onion and celery just until tender before adding to cucumber and feta. Add a few greek olives to jazz it up. Cut preparation time way down by cooking rice in microwave. Has a great feta taste which was hidden by all the raw onion in original recipe. I served this with "Grecian Pork Tenderloin" for a lovely Greek-style meal.


This recipe definitely needs some enhancement as it was rather bland! I added salt and oregano. I would decrease the amount of red onion (was overpowering) and possibly increase the oil and vinegar. If you do all of this, I think you'll be much better satisfied with the results. I'll make it again, but only by enhancing it as I've stated here.


We really really enjoyed this. The heat from the rice brings out the flavours of the feta(I used garlic-herb flavoured feta) very nicely and the crunch from the veggies is a nice surprise. I diced my veggies fairly small, and I only used half an onion. I agree that a whole cup would have been too overpowering. This was great cold the next day for lunch with some cold leftover chicken chopped into it. It's always great when you try something and it turns out to be better than you were expecting! :-)