1 tbsp. grated lemon rind
1/4 c. fresh lemon juice
1/4 c. olive oil
1/2 tsp. salt
1 tsp. fresh ground pepper
2 med. size cucumbers, peeled, halved lengthwise and seeded
4 scallions rinsed and minced
1 1/2 c. long grain rice

Combine lemon rind and juice in large salad bowl. Slowly whisk in olive oil and add salt and pepper. Set aside. Cut cucumbers into half moon slices, 1/2 inch thick. Add cucumber slices and scallions to lemon vinaigrette. Toss.

Cook rice according to package directions. When tender, but still firm, remove from heat. Place in a colander and chill briefly under cold running water until rice is at room temperature. Drain well. Add the rice to the salad bowl! Toss. Cover and refrigerate for at least 1 hour before serving. Can be made up 24 hours ahead of time. Serves 4.