Cucumber Rice

Cucumber Rice ~

Fresh cucumber, garden herbs, and fluffy rice, lightly dressed with a tangy vinaigrette.

Serve with Chickpea Burgers or Grilled Polenta.

Rice Salad Recipe

I like this easy cucumber salad recipe because it’s a refreshingly cool side dish during this hottest time of year when we want something that’s on the lighter side yet still satisfying. 

And if you happen to have leftover rice sitting around, this easy side dish is a perfect way to repurpose it the next day. 

Ingredients for Cucumber Rice

You will need the following:

• 1 cup long-grain white rice, uncooked
• 1 cup cucumber, seeded and finely chopped
• 1/4 cup scallions, finely sliced
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon fresh mint, finely chopped 
• 1/4 cup white wine vinegar
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Ingredient Notes

• Rice – White rice or brown rice are equally fine choices for this recipe.
• Cucumber – I like to use English cucumbers because they have little to no seeds and tend to be less watery than regular cucumbers.
• Scallions – Also known as green onions.
• Fresh Herbs – For the best flavor, fresh herbs are the way to go. If you absolutely must use dried herbs, use 1 teaspoon of dried for each tablespoon of fresh.
• White Wine Vinegar – Rice wine vinegar, also known as rice vinegar, and apple cider vinegar could also be used. However, keep in mind that a different vinegar will change the flavor slightly.

How to Make Cucumber Rice

STEP ONE: Cook the rice according to package directions then while keeping the lid on, remove from heat and let the rice stand for 10 minutes. Do not skip this step! Letting the cooked rice rest allows additional time for it to absorb the steam and firm up a bit. When the 10 minutes is up, gently fluff the rice with a fork then set it aside or spread out onto a clean kitchen towel to cool. An even quicker cooling method is to spread the rice on a baking sheet and set it in the fridge.

STEP TWO: When the rice has cooled, transfer it to a large bowl. Squeeze out any excess water from the chopped cucumber then add the cucumber to the bowl with the rice. Add the scallions, parsley, dill, and mint; stir to combine.

STEP THREE: In a small bowl, whisk together the white wine vinegar, olive oil, salt, and black pepper. Drizzle over the rice mixture and toss to coat. 

STEP FOUR: Adjust seasoning to taste then transfer to a salad bowl or serving plate.  Serve cold or at room temperature.

More Easy Recipes You’ll Love!

• Italian Rice Salad
• Bell Pepper Salad
• Asian Cucumber Salad
• Edamame Salad
• Basil Corn

Follow This Wife Cooks on Instagram | Facebook | Pinterest

Cucumber Rice

A crisp and refreshing blend of garden-fresh cucumbers and fluffy rice, lightly dressed to perfection.

5 from 8 votes

Print Pin Rate

Course: Side Dish

Cuisine: American, Middle Eastern

Keyword: dairy free, healthy, pasta salad, rice, vegan, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 8

Calories: 120kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 1 cup long-grain white rice uncooked
• 1 cup cucumber seeded and finely chopped
• 1/4 cup scallions finely sliced
• 1 tablespoon fresh parsley finely chopped
• 1 tablespoon fresh dill finely chopped
• 1 tablespoon fresh mint finely chopped
• 1/4 cup white wine vinegar
• 2 tablespoons olive oil
• ​1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Instructions

• Cook the rice according to package directions then while keeping the lid on, remove from heat and let the rice stand for 10 minutes. Do not skip this step! Letting the cooked rice rest allows additional time for it to absorb the steam and firm up a bit. When the 10 minutes is up, gently fluff the rice with a fork then set it aside or spread out onto a clean kitchen towel to cool. An even quicker cooling method is to spread the rice on a baking sheet and set it in the fridge.
• When the rice has cooled, transfer it to a large bowl. Squeeze out any excess water from the chopped cucumber then add the cucumber to the bowl with the rice. Add the scallions, parsley, dill, and mint; stir to combine.
• In a small bowl, whisk together the white wine vinegar, olive oil, salt, and black pepper. Drizzle over the rice mixture and toss to coat.
• Adjust seasoning to taste then transfer to a salad bowl or serving plate.  Serve cold or at room temperature.

Nutrition

Calories: 120kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 3mg | Potassium: 68mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.4mg

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!