Rice Salad with Cucumbers and Lemon Dressing
Dress Up the Ordinary
This delicate salad of crisp cucumbers and tender rice tossed with a light, lemony dressing is a perfect side for grilled chicken or fish. Stir in some halved grape tomatoes and crumbled feta or add crisp blanched asparagus and a handful of peas to make tasty variations.
2 tablespoons Veggie-Stock Gold®
3 cups water
1 1/2 cups long grain white rice
2 teaspoons finely grated lemon zest
3 tablespoons freshly squeezed lemon juice
6 tablespoons extra-virgin olive oil
Salt and ground black pepper
2 medium cucumbers, quartered lengthwise and seeded
1 bunch green onions, white and 3 inches of green parts, thinly sliced
2 tablespoons chopped fresh cilantro (or basil or parsley--your choice)
Combine the Veggie-Stock Gold® and water in a large saucepan over medium-high heat and stir until the concentrate dissolves. Bring to a boil and add the rice. Reduce the heat to low, cover the pan, and simmer until the rice is just tender, 12-15 minutes.
While the rice is cooking, make the dressing: Whisk together the lemon zest and juice in a large bowl, then drizzle in the olive oil very slowly, whisking constantly. Season to taste with salt and pepper and set aside.
Cut the cucumber quarters in 1/4-inch thick slices and add them to the dressing along with the green onions and cilantro.
When the rice is cooked, transfer it to a colander and rinse it with cold water to cool it. Drain it well and add it to the dressing/cucumber mixture in the bowl. Toss to combine and season to taste with salt and pepper.
This salad is even better if it sits an hour or two before serving, and it can be made up to 24 hours in advance and stored, covered, in the refrigerator.