Wild Rice Salad

Lisa Ninow

This is very good as a side salad or stuffed into pita pockets.  It will keep in the fridge for about 2 days.  You may need to add a bit more lemon juice or salt and pepper.

1 box Uncle Ben’s Wild Rice

1 English cucumber, diced
2 tomatoes, finely diced
3 Tbsp. lemon juice
¼ cup fresh, chopped, flat-leafed parsley
Salt and pepper to taste

Prepare the rice according to the directions – let it cool a bit and then refrigerate.  It is best if you can do this early so it can thoroughly chill. Put the cold rice in a large serving bowl.  Add the cucumber and tomato and toss.  Pour the lemon juice on, sprinkle in the parsley and season with pepper.  Add salt if needed but the lemon juice helps with this so taste before adding.