Herbed Rice Salad

Ingredients

• 1 ½ cups long-grain rice
• 2 ⅓ cups water
• 1 cucumber, peeled, seeded and chopped
• 2 tablespoons finely chopped fresh chives
• 3 tablespoons rice vinegar
• 2 tablespoons herb-flavored oil, preferably cilantro
• Salt and freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    219 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 7 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Put the rice in a saucepan, add the water, bring to a boil, cover and cook for about 15 minutes, until the water is absorbed. Set aside, covered, for five minutes longer. Remove cover and allow rice to cool about 30 minutes until barely warm, fluffing it occasionally with a fork.
2. When the rice has cooled, transfer it to a bowl and lightly mix in the remaining ingredients. Set aside at room temperature till serving.

1 hour