Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
about 4 to 6 side dish serving

Ingredients

Directions

Cook the rice according to package instructions with 2 teaspoons salt. Drain and rinse under cold running water until cold. Transfer to a large bowl.

In a medium bowl, whisk together the remaining 2 teaspoons salt, oil, parsley, lemon juice, and allspice. Stir in the tomatoes and cucumber. Add the oil mixture to the rice and mix until well combined. Season with pepper and hot sauce to taste. Serve immediately or store in the refrigerator for up to 2 days.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Broccoli Wild Rice Casserole

Recipe courtesy of Ree Drummond

Baked Brown Rice

Recipe courtesy of Alton Brown

Rice Noodle Salad with Shrimp

Recipe courtesy of Food Network Kitchen

Wild Rice Pilaf

Recipe courtesy of Sandra Lee

Greek Salad

Recipe courtesy of Rachael Ray

Cranberry and Orange Wild Rice

Recipe courtesy of Sandra Lee

Arugula Salad

Recipe courtesy of Anne Burrell

Fall Salad

Recipe courtesy of Tyler Florence

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword