Herbed rice and cucumber salad with wild garlic

To make a bowl of rice more interesting and nutritious, add cucumbers and fresh herbs.

The Garden of Eating
Herbs and rice combine for a light and refreshing salad.

Sometimes I want my rice to be a little more interesting and nutritious. So I make 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's apparently got 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.

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. 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.

Toss it all together with some olive oil, salt, and pepper and you're ready to eat. This salad goes really nicely with grilled veggies, meat or fish.

Herbed Rice and Cucumber Salad
Serves 4-6 as a side
 
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 tablespoons olive oil

Sea salt and freshly ground pepper, to taste
 
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 1 tablespoon 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 tablespoon 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.

You've read  of  free articles. Subscribe to continue.

Dear Reader,

About a year ago, I happened upon this statement about the Monitor in the Harvard Business Review – under the charming heading of “do things that don’t interest you”:

“Many things that end up” being meaningful, writes social scientist Joseph Grenny, “have come from conference workshops, articles, or online videos that began as a chore and ended with an insight. My work in Kenya, for example, was heavily influenced by a Christian Science Monitor article I had forced myself to read 10 years earlier. Sometimes, we call things ‘boring’ simply because they lie outside the box we are currently in.”

If you were to come up with a punchline to a joke about the Monitor, that would probably be it. We’re seen as being global, fair, insightful, and perhaps a bit too earnest. We’re the bran muffin of journalism.

But you know what? We change lives. And I’m going to argue that we change lives precisely because we force open that too-small box that most human beings think they live in.

The Monitor is a peculiar little publication that’s hard for the world to figure out. We’re run by a church, but we’re not only for church members and we’re not about converting people. We’re known as being fair even as the world becomes as polarized as at any time since the newspaper’s founding in 1908.

We have a mission beyond circulation, we want to bridge divides. We’re about kicking down the door of thought everywhere and saying, “You are bigger and more capable than you realize. And we can prove it.”

If you’re looking for bran muffin journalism, you can subscribe to the Monitor for $15. You’ll get the Monitor Weekly magazine, the Monitor Daily email, and unlimited access to CSMonitor.com.