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Refreshing & Flavorful – Herbed Cucumber Rice Salad

Refreshing & Flavorful – Herbed Cucumber Rice Salad

Sometimes I want my rice to be a little more interesting and nutritious so I made up this simple, refreshing salad.

As with almost all of my favorite recipes, it’s flexible – you can choose different herbs, leave the scallions or wild garlic out, add more of it, whatever you feel like.

Start by cooking the rice. I used an organic basmati from Thailand as it has some of the lowest arsenic levels around but you can use any rice you like. Unfortunately, brown rice, which is far more nutritious than white rice, tends to have higher arsenic levels. So you’re sort of damned if you do, damned if you don’t when it comes to rice these days.

Organic basmati rice by Eve Fox, the Garden of Eating blog, copyright 2014

Then wash, dry and chop the herbs of your choice. For this batch, I used a mix of cilantro, dill and wild garlic I’d just harvested from our yard.

Wild garlic and herbs by Eve Fox, the Garden of Eating blog, copyright 2014

Chop up half a large cucumber. I usually peel mine unless it’s coming from the garden in which case, I leave the skin on.

Herbed Cucumber Rice Salad With Wild Garlic by Eve Fox, the Garden of Eating blog, copyright 2014

Toss it all together with some olive oil, salt and pepper and you’re ready to eat. This salad goes really nicely with anything grilled and is also a lovely, cooling accompaniment to a spicy curry.

Herbed Cucumber Rice Salad With Wild Garlic by Eve Fox, the Garden of Eating blog, copyright 2014


Herbed Rice & Cucumber Salad

Serves 4-6 as a side

Ingredients

* 1 1/2 cups rice
* 1/2 fresh cucumber, washed, peeled and cut into a medium sized dice
* A big handful of fresh herbs of your choice – cilantro, parsley, dill, etc., washed, dried and coarsely chopped
* 2-3 fresh scallions or wild garlic, cleaned and chopped
* 2 Tbsps olive oil
* Sea salt and freshly ground pepper to taste

Directions

1. Wash and drain the rice and cook according to the directions on the package or for whatever kind you wish to use.

2. While the rice is cooking, prep the herbs, cucumber and scallions or wild garlic.

3. When the rice is finished, add one Tbsp of olive oil, fluff it with a fork, dump it out into whatever bowl you plan to serve the salad in and let it cool off a bit.

4. Once the rice has cooled, add the herbs, cucumber, scallions or wild garlic, final Tbsp of olive oil and season with sea salt and black pepper to taste. Toss it gently to ensure that everything gets evenly distributed and serve.

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.

75 comments

+ add your own
5:38PM PDT on Sep 9, 2014

Love cucumber.

7:04AM PDT on Sep 5, 2014

sounds good, thank you

3:58PM PDT on Jun 19, 2014

Yum!

9:15AM PDT on Jun 9, 2014

YUMMY!

12:21PM PDT on Jun 4, 2014

Thank you :)

9:20PM PDT on May 31, 2014

Thanks, plan to try this recipe.

12:19AM PDT on May 31, 2014

thanks for this post, care2

12:31PM PDT on May 30, 2014

I do believe this is in order for the weekend--will put in some red bell pepper, and yellow squash to add some color as well. Thanks for the recipe!

11:43AM PDT on May 30, 2014

Thanks

6:59AM PDT on May 30, 2014

Thank you :)

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