Skill required: Rice (or Salad Lover)
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
1. Cook rice in a medium saucepan of boiling salted water (1 teaspoon salt for 3 quarts water), uncovered, until tender, about 20 minutes.
2. Drain in a sieve and rinse under cold running water to stop cooking.
3. Drain well in sieve, then transfer to a paper-towel-lined surface to dry.
4. Cook garlic in oil in a small skillet over medium heat, stirring, until pale golden, about 1 minute.
5. Add cumin and cook, stirring, until fragrant, about 20 seconds, then scrape into a medium bowl.
6. Halve cucumber lengthwise and core, then cut into thin slices, transferring to bowl.
7. Add cilantro, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and rice, tossing to combine.
Yield: 2 servings
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