Yield: 8 servings

¼ cup whole buttermilk
¼ cup plain yogurt
2 tablespoons chopped fresh dill
2 teaspoons salt, divided
5 cups cooked white rice
¼ cup chopped fresh parsley
¼ cup red-wine vinegar
¼ cup extra-virgin olive oil
½ teaspoon ground black pepper
2 cups diced seeded cucumber
¼ cup finely diced red onion
2 cups diced seeded tomatoes
¼ teaspoon sugar
 
1. In a small bowl, whisk together buttermilk, yogurt, dill, and 1 teaspoon salt. Pour over rice, tossing to combine.

2. In a medium bowl, whisk together parsley, vinegar, olive oil, remaining 1 teaspoon salt, and pepper.

3. In a medium bowl, combine cucumber and red onion. Pour half of dressing over cucumber mixture, tossing gently to coat.

4. In a medium bowl, combine tomatoes and sugar. Pour remaining half of dressing over tomatoes, tossing gently to coat.

5. In 8 (8-ounce) jars, layer rice, cucumber mixture, and tomato mixture as desired. Place lids on jars, and refrigerate until ready to serve.