Ingredients

2 cups of long grain rice

1/4 cup of flat leaf parsley

1/4 cup of fresh basil

1/4 cup of chilled cucomber, cut into small bite sized cubes

2 small ripe tomatoes, seeded and cut into small bite sized cubes

1 sm. red onion, cubed

3 tbsp. of extra virgin olive

oil

salt and white pepper to taste

Preparation

cook rice accordingly to package directions. let cool at room temp. cut cucomber, onion, and tomatoe, set aside. chop basil, and parsley set aside. mix all ingridients together and chill in refrigerator for an hour…DO NOT ADD OLIVE OIL YET. take from fridge fifteen minutes before serving and add salt, pepper, and olive oit..toss and serve chilled.