Rice & Cucumber Salad with Yogurt, and Herbs

Ideal for that leftover rice from takeout - stir it up with fresh herbs, cucumber, and yogurt for a truly refreshing salad. It’s easy enough to ignore the recipe and add herbs, cucumbers, yogurt, and vinegar to taste. For an upgrade, wrap up your scoops with raw endive or butter lettuce leaves.

Cool Rice & Cucumber Salad

Deborah Madison's "The New Vegetarian Cooking for Everyone"

Ingredients:
3 cups long-grain white rice, cooked*
1/4 teaspoon salt
2-3 cucumbers, seeded, and finely chopped
1/2 cup finely chopped parsley
3 tablespoons chopped dill
2 tablespoons chopped mint
1/4 cup finely sliced green onions, including some of the greens
1/4 cup champagne vinegar or white wine vinegar
3 tablespoons olive oil
1/2 cup yogurt
Green oakleaf, Boston, or butter lettuce leaves, for garnish

*if using uncooked rice, bring 8 cups of water to a boil in a medium pan. Add 1.5 cups of uncooked rice and two teaspoons of salt and boil until tender, 12-15 minutes.