Wild Rice-Cucumber Salad

Bring 3 cups of water to a boil in a large pot over high heat.

Add the rinsed wild rice to the boiling water and stir once.

Reduce heat to low, cover the pot with a lid, and simmer until the rice is tender and grains begin to split, checking occasionally.

Drain any remaining water from the rice using a fine-mesh strainer and transfer to a large mixing bowl.

Allow the cooked rice to cool to room temperature, about 10–15 minutes.

While the rice cools, slice the cucumbers thickly and cut each slice into quarters, then place in a separate bowl.

Dice the red bell pepper into bite-sized pieces.

Chop the green onions (or red or Vidalia onion if using) into thin slices.

Add the prepared cucumbers, red bell pepper, and green onions to the cooled rice and gently toss to combine all ingredients.

Taste and adjust seasoning as desired, then serve immediately or refrigerate until ready to serve.