Wild rice and cucumber salad

    1 hour 40 min

    This invigorating and tasty wild rice and cucumber salad is the ideal accompaniment to a summer meal or barbecue. Cool, creamy and satisfyingly delicious!

    2 people made this

    Serves: 6 

    • 200g mixed rice (wild rice and brown rice)
    • 600ml water
    • 2 cucumbers
    • 75g plain yoghurt
    • 4 tablespoons olive oil
    • 100ml lemon juice
    • 1 dash white wine vinegar
    • salt and pepper, to taste
    • 1 bunch fresh coriander, finely chopped
    • 1 bunch spring onions, chopped

    Prep:20min  ›  Cook:50min  ›  Extra time:30min chilling  ›  Ready in:1hr40min 

    1. Rinse rice with cold water. Place in a saucepan and pour in the 600ml water. Bring to the boil, turn down the heat and simmer covered for 50 minutes (or according to packet instructions), until soft and fluffy. Remove from the heat and allow to cool.
    2. Peel cucumbers (if you have organic cucumbers, you can leave the peel on), cut in half lengthways and scrape out the seeds with a teaspoon. Dice the cucumbers and place into a salad bowl. Mix with cooled rice.
    3. In a small bowl whisk together yoghurt, oil, lemon juice and vinegar. Season with salt and pepper to taste and pour over rice. Add coriander and spring onions and toss. Place in the fridge for at least 30 minutes or until it is time to serve, also allowing for the flavours to develop.

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