Cool Cucumber and Rice Salad

Recipe by duonyte
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Meanwhile, put the cucumbers, parsley, dill and mint in a large bowl.
  • Combine the onions, salt, vinegar and oil to make the dressing.
  • 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.
  • Serve tepid or chilled on lettuce leaves.
  • 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.
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