Rice Cucumber And Crab Meat Salad With Lemon And Parsley Oil Recipes

Steps:

• For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight. , Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.

Steps:

• Cut the cucumbers in half lengthwise and scrape out the seeds. Sprinkle with 1 teaspoon of the salt and place on paper towels to drain for 1 hour. Press out any excess water, rinse to remove salt, pat dry and cut into medium dice.
• Place the rice in a bowl and toss with the cucumbers, crab meat, lemon-and-parsley oil, chives and salt and pepper to taste. Can be served cold or at room temperature.

Steps:

• Bring a large pot of lightly salted water to a boil; cook rice until tender, drain, and briefly rinse with cool water. Spread on a kitchen towel, cover with another towel, and gently pat dry.
• Meanwhile, put the cucumbers, parsley, dill and mint in a large bowl.
• Combine the onions, salt, vinegar and oil to make the dressing.
• While the rice is still warm, stir it into the cucumber mix, adding the dressing and the yogurt. Toss gently with a wide spatula. Taste for salt and pepper.
• Serve tepid or chilled on lettuce leaves.
• Note: I made this without the yogurt, as I had none, and it tasted great without it, too. You might want to stir yogurt to loosen it, to facilitate incorporating it into the salad. I think any number of herbs would taste good in this, so use what you have available. I added some lemon balm.

Steps:

• Combine the lemon rind and lemon juice in a large salad bowl. Slowly whisk in the olive oil and add the salt and pepper. Set aside. Cut the cucumbers into half-moon slices, 1/2 inch thick. Add the cucumber slices and scallions to the lemon vinaigrette. Toss.
• Cook the rice in water according to the directions on the package. When tender but still firm, remove from heat. Place in a colander and chill briefly under cold running water until the rice is at room temperature. Drain well. Add the rice to the salad bowl. Toss. Cover and refrigerate for at least 1 hour before serving. This can be made up to 24 hours ahead of time.