Rice Salad with Cucumber and Dill

Cookbook

Rice Salad with Cucumber and Dill

Makes 4 servings

Dry mustard adds kick to this soothing combination of rice, cucumber, and dill. Depending on freshness, mustard can be explosively hot or very mild, so taste and season accordingly. For an Asian-flavored variation, substitute 1 tablespoon Asian sesame oil for 1 tablespoon of the olive oil, wasabi powder for the mustard, and cilantro for the dill, and add 1 teaspoon soy sauce. Either way, serve with broiled, grilled, or poached fish or seafood.

1-1/2 cups long-grain white rice
2-1/4 cups water
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dry mustard, or more to taste
1 cucumber, peeled, seeded,
and cut into 1/4 inch dice
2 tablespoons finely chopped fresh dill
Freshly ground black pepper to taste

1. Combine the rice, water, and salt in a medium-size saucepan. Bring to a boil, reduce the heat to medium-low, cover, and simmer until most of the liquid is absorbed, 18 to 20 minutes.

2. In a small bowl, whisk together the olive oil, lemon, juice, and mustard. Stir the dressing, cucumber, and dill into the rice and season with salt and pepper. Refrigerate until ready to serve.

Buy the Book!

Just Add Water
By Lauren Chattman
William Morrow & Co.
Hardback, $22.00
Publication date: March 1999
ISBN: 0-688-16188-X
Recipe Reprinted by permission.