COOL RICE AND CUCUMBER SALAD

COOL RICE AND CUCUMBER SALAD image

Yield 4-6 people

Number Of Ingredients 11

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1 1/2 cups long-grain white rice
Salt
2-3 cucumbers, peeled, seeded, and finely chopped
1/2 cup finely chopped parsley
3 T. chopped dill
2 T. chopped mint
1/4 cup finely sliced scallions, including some of the greens
1/4 cup champagne vinegar or white wine vinegar
3 T. extra virgin olive oil
1/2 cup yogurt
Green oakleaf, Boston, or butter lettuce leaves

Steps:

Bring 2 quarts water to a boil in a medium pan. Add the rice and 2 tsp. salt and boil until tender, 12-15 minutes. Meanwhile, put the cucumbers in a large bowl with the herbs. In a small bowl, combine scallions, vinegar, oil, and 1/4 tsp. salt. When the rice is done, pour it into a colander, rinse briefly, then shake off as much water as possible. Put the warm rice into the bowl with the cucumbers, add the dressing and yogurt, and toss gently with a wide rubber spatula. Taste for salt and tartness. Certain types of rice will absorb more vinegar and salt than others. Serve tepid or chilled, mounded on plates and garnished with light green lettuce leaves.