Ingredients – Serves 4:

  • 320 g Venere & Basmati Rice
  • 4 tablespoons extra-virgin olive oil
  • 1 large onion, halved and finely sliced
  • salt and freshly ground pepper
  • 200 g cherry or datterini tomatoes, halved
  • 1 cucumber, peeled, deseeded, quartered lengthwise, and cubed
  • 1 large lemon, squeezed to get 3 tablespoons of lemon
  • 60 g feta, crumbled
  • 1 handful parsley leaves, roughly chopped
  • 1 handful mint leaves, roughly choppedIn a medium saucepan, heat 2 tablespoons of olive oil. Add the sliced onion and cook, stirring occasionally until it turns golden and caramelized. Transfer to a big bowl and set aside. Transfer to a large bowl. In the meantime, I cook in boiling water the Venere & Basmati Rice for 12 minutes, then drain. Add the rice to the bowl containing the onion and let cool completely; then stir in the tomatoes, cucumbers, lemon juice, crumbled feta, the aromatic herbs and the remaining 2 tablespoons of oil. Season with salt and pepper, give everything a good mix, and serve.