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Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
- 3 cups cooked rice
- 1 cup chopped, Italian flat-leaf parsley
- 3/4 cup chopped cucumber
- 3/4 cup chopped tomato
- 1/4 cup minced mint leaves
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- In a large bowl, combine rice, parsley, cucumber, tomato, mint, olive oil, lemon juice, salt and pepper. Toss well.