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Cool rice and cucumber salad

Time 30 minutes
Yields Serves 4 to 6
Cool rice and cucumber salad
(Bob Chamberlin / Los Angeles Times)
1

Cook the rice as you would pasta: Bring a large pot of lightly salted water to a boil. Add the rice and cook until it is tender, 10 to 15 minutes. Do not overcook or undercook it; the rice should be soft all the way through but should not be beginning to “explode” at the ends.

2

Line a jellyroll pan with a kitchen towel. Drain the rice and rinse it quickly under cool water, then spread it over the kitchen towel. Cover with another kitchen towel and gently pat dry.

3

Meanwhile, put the cucumbers in a large bowl with the parsley, dill and mint. In a small bowl, combine the green onion, vinegar, oil and one-fourth teaspoon salt.

4

While the rice is still warm, transfer it to a bowl and add the cucumber mixture, dressing and yogurt, and toss gently with a wide rubber spatula. Taste for salt and tartness.

5

Serve tepid or chilled, mounded on plates and garnished with light green lettuce leaves.

Adapted from Deborah Madison’s “The New Vegetarian Cooking for Everyone.”

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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