Cool Cucumber and Rice Salad

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.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups long-grain rice
• 2 -3  cucumbers, seeded and finely chopped
• 1⁄2 cup  finely chopped parsley
• 3  tablespoons  chopped dill
• 2  tablespoons  chopped mint
• 1⁄4 cup  finely chopped green onion, green and white parts
• 1⁄4 teaspoon salt
• 1⁄4 cup white wine vinegar
• 3  tablespoons olive oil
• 1⁄2 cup yogurt
•  lettuce leaf, for serving

Directions

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.
6. Note: I made this without the yogurt, as I had none, and it tasted great without it, too. You might want to stir yogurt to loosen it, to facilitate incorporating it into the salad. I think any number of herbs would taste good in this, so use what you have available. I added some lemon balm.