Rice Salad With Cucumber, Lemon And Scallion

• 1 tablespoon grated lemon rind
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1 teaspoon fresh ground pepper
• 2 medium-size cucumbers, peeled, halved lengthwise and seeded
• 4 scallions, rinsed and minced
• 1 1/2 cups long-grain rice

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

lemon rind, lemon juice, olive oil, salt, fresh ground pepper, cucumbers, scallions, longgrain rice

Taken from cooking.nytimes.com/recipes/3896 (may not work)