This is a good dish for those days when it’s almost too hot to eat. Unlike most grain or bean salads, this one is actually better cold, right out of the fridge.
Cucumber and Rice Salad with Cilantro and Lime
1 c uncooked long-grain white rice
2 cucumbers, peeled, seeded, and cut into 1/2″ pieces
1 bunch scallions, chopped, including a bit of the green
1/2 c (at least) chopped cilantro
1/4 c olive oil
1/2 c freshly squeezed lime juice
a splash of white wine vinegar
1/3 c plain yogurt
salt and freshly ground pepper (be generous with the salt)
1. Cook the rice: In a medium saucepan, bring 2 c water to a boil with a pinch of salt and a little olive oil. Stir in the rice, cover, and reduce the heat to low. Cook about 12 minutes, until the water is absorbed and the rice is tender but not mushy. Remove from heat, uncover, and stir to fluff the rice and release steam. Let cool slightly.
2. While the rice is cooking, prepare and combine all of the other ingredients in bowl big enough to fold everything together without making a mess.
3. Add the still-warm rice (the warmth will help the flavors to develop) to the cucumber mix and gently combine. A rubber spatula is good for this.
4. Refrigerate salad until ready to serve. Before serving, taste and adjust the seasoning if necessary. It may need another squeeze of lime after sitting.
serves about 4
Variations: A diced jalapeño would add some nice kick. Halved cherry tomatoes would be tasty and pretty. If you don’t like cilantro (and many people don’t), try using parsley, mint, basil, or dill. Serve the salad on a bed of large, crisp lettuce leaves, or pack it into a bowl and invert onto a platter if you like.