Cool rice and cucumber salad

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

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.


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.


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.


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.


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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