Savory Salad of Persian Cucumbers and Rice

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A delicious, colorful mix of cool, crunchy, starchy and lemony.

Ingredients

1 cup jasmine rice
1 1/4 cups water
1 teaspoon coriander seeds, toasted and ground
1 lb. Persian cucumbers, diced
1 bunch scallions, thinly sliced
3 tablespoons extra-virgin olive oil
1 teaspoon lemon zest, grated
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste


Directions

Bring rice and water to a boil in a heavy saucepan, then reduce heat to low and cover. Simmer for 20 minutes, until rice is tender and water is absorbed. Remove from heat and let sit, covered, for 10 minutes. Place rice in a large bowl and toss to cool and fluff. Add coriander seeds, cucumbers, scallions, oil, lemon zest, lemon juice, parsley, salt and pepper and toss together until mixed. Let sit for at least 30 minutes at room temperature for flavors to meld. Serves 4.

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