Cucumber Rice Salad

I try to use brown rice when possible, but this is a favorite rice salad that calls for white rice. It's another great side to grilled chicken.

1 1/2 c. long-grain white rice
2-3 cucumbers, peeled, seeded, and chopped
2 T. chopped fresh mint
1/4 c. chopped fresh parsley
1 T. dried dill
1/4 c. white vinegar
3 T. olive oil
chopped scallions or green onions to taste
1/2 c. plain yogurt
salt to taste

Cook rice until tender; pour into colander and rinse with cool water. Shake off as much water as possible and set aside. Put chopped cucumbers in a large bowl with the herbs. In another bowl, make the dressing by combining the olive oil, vinegar, scallions, and salt. Add rice to cucumbers and herbs. Toss rice, dressing, and yogurt together. Taste for salt and tartness; it should be a good combination of both. (Add additional salt or vinegar as needed.) Serve tepid or chilled.