Large Scale Rice Salad for 8 Servings

Instructions:

1. Combine 400g basmati rice, 160g wild rice blend, 1.2L water, and 6g sea salt in a pot. Bring to a boil, then simmer covered until water is absorbed and grains are tender (about 20 minutes).
2. Drain the cooked rice in a colander and rinse immediately with cold water until grains are cool to the touch. Note: This stops the cooking process and removes excess starch.
3. In an extra large mixing bowl, combine 450g diced cucumbers, 450g halved cherry tomatoes, 150g diced red onion, 130g sliced Kalamata olives, 60g chopped parsley, and 50g torn mint.
4. Gently fold the cooled rice and 100g crumbled feta cheese into the vegetable mixture using a wide spatula. Note: Folding prevents the tomatoes from bursting.
5. In a jar or small bowl, whisk 180ml olive oil, 80ml lemon juice, 30ml red wine vinegar, 15g minced garlic, 5g dried oregano, 3g black pepper, and 3g salt.
6. Shake or whisk the dressing until it looks creamy and emulsified.
7. Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
8. Cover and refrigerate for at least 2 hours until the aroma of garlic and mint is deeply integrated.