Cool Rice and Cucumber Salad
Contributed by: NAPSA
Delicious Cucumber Dishes
(NAPSA) - If you're looking for a wonderful way to add flavor and nutrition to your menu, toss some cucumbers into the mix.
Cucumbers are low in calories-there are about 15 calories per 1/3 of a cucumber-and a good source of vitamin C, vitamin A, iron, calcium, vitamin K, potassium, vitamin B6 and magnesium.
Plus, cucumbers grown in Mexico are available during colder months, meaning families can enjoy them year-round-just like the Roman Emperor Tiberius did.
Tiberius is said to have had servants wheel his cucumbers out in special carts to sit in the sun daily in an effort to grow them during winter months. They were then taken inside to keep warm, and stored under frames or in cucumber houses glazed with oiled cloth known as "specularia."
Ready to dine like an emperor? Try this delicious cucumber recipe. It comes from Deborah Madison's book "Vegetarian Cooking for Everyone."
- Cook about 1 1/2 cups of long-grain white rice and have it ready.
- 2 to 3 cucumbers, peeled, seeded and finely chopped
- 1/2 cup finely chopped parsley
- 3 tablespoons chopped dill
- 2 tablespoons chopped mint
- 1/4 cup finely sliced scallions, including some of the greens
- 1/4 cup champagne vinegar or white wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/2 cup yogurt
- Green oakleaf or Boston (also known as butter) lettuce leaves
- 1 teaspoon salt
Put the cucumbers in a large bowl with the herbs. In a small bowl combine the scallions, vinegar, oil and teaspoon salt.
Put the warm rice into the bowl with the cucumbers, add the dressing and yogurt and toss gently with a wide rubber spatula; taste for salt and tartness. Certain types of rice will absorb more vinegar and salt than others. Serve tepid or chilled, mounded on plates and garnished with light green lettuce leafs.
For more information, tips and ideas, visit the Web site at www.freshfrommexico.com.
Serving Size: Makes 4 - 6 Servings