“Rice to the Rescue!” Recipe Contest Winner - Julie DeMatteo Yield: Makes 6 servings.

3 cups cooked rice 1 cup chopped, Italian flat-leaf parsley 3/4 cup chopped cucumber 3/4 cup chopped tomato 1/4 cup minced mint leaves 1/4 cup olive oil 1/4 cup lemon juice 1 teaspoon salt 1 teaspoon ground black pepper   In a large bowl, combine rice, parsley, cucumber, tomato, mint, olive oil, lemon juice, salt and pepper. Toss well.

Meal Part: Salad   Preparation: Quick and Easy   Special Diets: Vegetarian   Main Ingredient: Vegetables   Cuisine Type: Mediterranean

Nutrition Facts Calories 190   % Daily Value* Total Fat 10g Sodium 400mg Total Carbohydrate 24g Dietary Fiber 1g Protein 3g