Use leftover rice to make this quick rice salad using cooling cucumber and yogurt, and lots of herbs. Ingredients below or at
Cool Rice & Cucumber Salad
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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.
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I’m Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
When you cook more at home, you’re eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.
Night in Venice Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License