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Title : Delicious Recipe for Cucumber and Wild Rice Salad
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Delicious Recipe for Cucumber and Wild Rice Salad

Serves: 4
Preparation: 20 minutes, plus chilling
cooking: 40 minutes

is best to use a mandoline to cut cucumbers - you really want a curly cucumber very soft dough rich liquor. Salt is used to flavor, but also to draw the liquid out of cucumbers. It is the strong, sweet, cleaning Tang liquor this salad will return you to tear it down within minutes. This is a salad of Eastern Europe fantastic used as an accompaniment to meat dishes heavy. The liquor produced in the combination of cucumber juices - sweet, salty and sharp -. It is completely addictive

/ ½ cup wild rice 115g / 4 oz, drained and rinsed
2 cucumbers, peeled and very thinly sliced ​​
6 tablespoons distilled vinegar
1 teaspoon salt
2 tablespoons white sugar
1 teaspoon garlic mashed
½ teaspoon paprika
1 tablespoon chopped dill
3 tablespoons sour cream
Put wild rice in a heavy saucepan and cover with water. Bring to the boil, simmer for 30-40 minutes, checking frequently rice. Once cooked, but al dente, drain and rinse with cold water to stop the cooking process. Leave aside.

Take a large bowl and add the cucumbers and all other ingredients except dill and sour cream. Mix well. Do not be afraid that cucumber is loosened and leaching of its water. This is the objective and texture are looking for.

Now add the wild rice. Shake gently and put the salad in the refrigerator for 1 hour. Truthfully, I've always eaten this newly released without refrigeration, but allowing it to rest in the refrigerator increases the absorption of the juices in the rice grains.

Before serving, add sour cream and sprinkle chopped dill over the salad. Serve in a small bowl and not try to pretend it's not all about the murderer liquor.

Source: healthylifechoise.com

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