Rice and Rosemary blossom salad
photo: Creative Commons, K. Kendall's photostream
I found this simple yet lovely recipe on on the www.ifood.tv site. This simple and refreshing salad sounds lovely for the upcoming Spring season.
Ingredients
- 1 C. long-grain white rice
- About 1/2 tsp. salt
- 1/2 C. walnut pieces
- 2 tbsp. extra-virgin olive oil
- 3 tbsp. lemon juice
- 1/4 C. chopped chives
- 1/4 C. Italian parsley leaves, rinsed and drained
- Salt
- 3 tbsp. rosemary blossoms, rinsed and drained
In a 3- to 4-quart pan over high heat, bring rice, salt, and 2 C. water to a boil. Cover, reduce heat, and simmer until rice is tender to bite, about 20 minutes. Scrape rice into a wide shallow bowl, fluff with a fork, and let stand until cool, about 30 minutes.
Meanwhile, in afrying pan over medium heat, frequently stir walnuts with 1 tablespoon oil until nuts are golden beneath skins, about 5 minutes. Pour nut mixture over rice. Add remaining olive oil, and lemon juice, chives, and parsley; add salt to taste. Mix with a fork. Sprinkle salad with rosemary blossoms.
Meanwhile, in afrying pan over medium heat, frequently stir walnuts with 1 tablespoon oil until nuts are golden beneath skins, about 5 minutes. Pour nut mixture over rice. Add remaining olive oil, and lemon juice, chives, and parsley; add salt to taste. Mix with a fork. Sprinkle salad with rosemary blossoms.
You must be logged in to post a comment.