Greek Rice Salad

1 cup uncooked long grain brown rice

2 ½ cups water

1 avocado - peeled, pitted, and diced

¼ cup lemon juice

2 vine-ripened tomatoes, diced

1 ½ cups diced English cucumbers

⅓ cup diced red onion

½ cup crumbled feta cheese

¼ cup sliced Kalamata olives

¼ cup chopped fresh mint

3 tablespoons olive oil

1 teaspoon lemon zest

½ teaspoon minced garlic

½ teaspoon kosher salt

½ teaspoon ground black pepper

Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.

Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.