Recipe information
Total Time
30 min
Yield
Makes 2 servings
Ingredients
1
/2 cup long-grain white rice
1
garlic clove, finely chopped
2
tablespoons olive oil
1
/4 teaspoon ground cumin
1
/2 seedless cucumber
1
1/2 tablespoons chopped cilantro
1
teaspoon fresh lemon juice
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Preparation
Step 1
Cook rice in a medium saucepan of boiling salted water (1 teaspoon salt for 3 quarts water), uncovered, until tender, about 20 minutes. Drain in a sieve and rinse under cold running water to stop cooking. Drain well in sieve, then transfer to a paper-towel-lined surface to dry.
Step 2
Cook garlic in oil in a small skillet over medium heat, stirring, until pale golden, about 1 minute. Add cumin and cook, stirring, until fragrant, about 20 seconds, then scrape into a medium bowl.
Step 3
Halve cucumber lengthwise and core, then cut into thin slices, transferring to bowl. Add cilantro, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and rice, tossing to combine.