1 cup Riceland long grain white rice
1 English cucumber, peeled and finely chopped
8 ounce cherry tomatoes, cubed
1 shallot, minced
1 celery stalk, finely chopped
½ cup fresh parsley leaves, chopped
4 fresh mint leaves, chopped
½ tablespoon lemon juice
¼ teaspoon onion powder
2 garlic cloves, minced
1 teaspoon sea salt
¼ teaspoon black pepper
2 scallions, minced
2 tablespoons extra virgin olive oil
1. Boil water in medium-sized pot and add rice. Cook for fifteen minutes and drain. Set aside.
2. In a large mixing bowl, mix cucumbers, cherry tomatoes, shallots, celery, parsley, and mint.
3. In a small mixing bowl, mix lemon juice, onion powder, garlic, salt pepper, scallions, and olive oil. Add to large mixing bowl and thoroughly mix.
4. Pulse rice in food processor until rice is texture of small pearls. Remove and add to mixing bowl and thoroughly mix.