Active Time

　　15 min

　　Total Time

　　30 min

　　

Ingredients

Makes 2 servings

　　1/2 cup long-grain white rice

　　1 garlic clove, finely chopped

　　2 tablespoons olive oil

　　1/4 teaspoon ground cumin

　　1/2 seedless cucumber

　　1 1/2 tablespoons chopped cilantro

　　1 teaspoon fresh lemon juice

　　

Step 1

Cook rice in a medium saucepan of boiling salted water (1 teaspoon salt for 3 quarts water), uncovered, until tender, about 20 minutes. Drain in a sieve and rinse under cold running water to stop cooking. Drain well in sieve, then transfer to a paper-towel-lined surface to dry.

　　

Step 2

Cook garlic in oil in a small skillet over medium heat, stirring, until pale golden, about 1 minute. Add cumin and cook, stirring, until fragrant, about 20 seconds, then scrape into a medium bowl.

　　

Step 3

Halve cucumber lengthwise and core, then cut into thin slices, transferring to bowl. Add cilantro, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and rice, tossing to combine.