Rice Salad With Cucumber, Lemon And Scallion

5.0(62)

by Molly O'Neill

Dinner, Lunch, Appetizer, Main Course, Side Dish

Servings

Four servings

Total time

1h 30m

Calories / serving

401 kcal

Ingredients (8)

serves

Instructions (2 steps)

01Combine the lemon rind and lemon juice in a large salad bowl. Slowly whisk in the olive oil and add the salt and pepper. Set aside. Cut the cucumbers into half-moon slices, 1/2 inch thick. Add the cucumber slices and scallions to the lemon vinaigrette. Toss.
02Cook the rice in water according to the directions on the package. When tender but still firm, remove from heat. Place in a colander and chill briefly under cold running water until the rice is at room temperature. Drain well. Add the rice to the salad bowl. Toss. Cover and refrigerate for at least 1 hour before serving. This can be made up to 24 hours ahead of time.

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Rich recipe — supports nutrition-aware planning.