Summer Rice Salad
|Long grain rice||250 Milliliter, uncooked (1 Cup)|
|Raw carrots||2 , peeled and grated|
|Green onions||6 , thinly sliced|
|Parsley||60 Milliliter, chopped (1/4 Cup)|
|Celery leaves||125 Milliliter, diced (1/2 Cup)|
|Green peas||250 Milliliter, cooked (1 Cup)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
|Dry mustard||1⁄4 Teaspoon (1 Milliliter)|
|Cider vinegar/Wine vinegar||30 Milliliter (2 Tablespoon)|
|Oil||60 Milliliter (4 Tablespoon, Of Your Choice)|
€¢ Microwave rice according to the instructions for long grain rice in the Rice Cooking Chart. Cool.
€¢ Cook and cool the green peas.
€¢ Add to the cool rice the grated raw carrots, green onions, parsley, celery and leaves, and the cooked and cooled green peas.
€¢ Blend together the ingredients for the dressing. Pour over the rice mixture, toss lightly with a fork. Place in a bowl.
€¢ To taste, top with a good spoonful of capers or 2 tablespoons (30 mL) of chopped nasturtium seeds, or with nasturtium flowers, which are edible and have a very nice peppery flavor, or with a good handful of minced lovage, or a handful of chopped walnuts.
€¢ All are very nice on this salad.
€¢ This recipe yields 4 cups (1 L) of salad.