Cool Cucumber and Rice Salad

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READY IN: 35mins
Recipe by duonyte

From the Chicago Tribune, as adapted from Deborah Madison's "The New Vegetarian Cooking for Everyone". I have not tried this yet, but it sounds refreshing and just the thing for a potluck.

Ingredients Nutrition


  1. Bring a large pot of lightly salted water to a boil; cook rice until tender, drain, and briefly rinse with cool water. Spread on a kitchen towel, cover with another towel, and gently pat dry.
  2. Meanwhile, put the cucumbers, parsley, dill and mint in a large bowl.
  3. Combine the onions, salt, vinegar and oil to make the dressing.
  4. While the rice is still warm, stir it into the cucumber mix, adding the dressing and the yogurt. Toss gently with a wide spatula. Taste for salt and pepper.
  5. Serve tepid or chilled on lettuce leaves.

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