Guest guest Posted February 12, 2001 Report Share Posted February 12, 2001 * Exported from MasterCook * Cool Rice And Cucumber Salad Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 170 Serving Size : 4 Preparation Time :0:00 Categories : Rice Salads, Main Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups long-grain white rice Salt 2 cucumbers -- up to 3, peeled seeded and finely chopped 1/2 cup finely chopped parsley 3 tablespoons chopped dill 2 tablespoons chopped mint 1/4 cup finely sliced scallions including some of the greens 1/4 cup champagne vinegar OR white wine vinegar 3 tablespoons extra virgin olive oil 1/2 cup yogurt Green oakleaf or Boston or butter lettuce leaves Serves 4 to 6 A salad for the dog days of summer. Use white rice for its cool look and mild taste. Bring 2 quarts water to boil in a medium pan. Add the rice and 2 teaspoons salt and boil until tender, 12 to 15 minutes. Meanwhile, put the cucumbers in a large bowl with the herbs. In a small bowl, combine the scallions, vinegar, oil, and 1/4 teaspoon 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. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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