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Rice And Rosemary Blossom Salad

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  Long grain white rice 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Walnut pieces 1⁄2 Cup (8 tbs)
  Extra virgin olive oil 2 Tablespoon
  Lemon juice 3 Tablespoon
  Chopped chives 1⁄4 Cup (4 tbs)
  Italian parsley 1⁄4 Cup (4 tbs), rinsed and drained
  Salt To Taste
  Rosemary blossoms 3 Tablespoon, rinsed and drained

1. In a 3- to 4-quart pan over high heat, bring rice, 1/2 teaspoon salt, and 2 cups 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.
2. Meanwhile, in an 8- to 10-inch frying pan over medium heat, frequently stir walnuts with 1 tablespoon oil until nuts are golden beneath skins, about 5 minutes.
3. 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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1879 Calories from Fat 1031

% Daily Value*

Total Fat 114 g175.9%

Saturated Fat 10.1 g50.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1386.8 mg57.8%

Total Carbohydrates 175 g58.5%

Dietary Fiber 22.5 g90%

Sugars 1.7 g

Protein 37 g73.9%

Vitamin A 64.8% Vitamin C 98.6%

Calcium 31.8% Iron 55%

*Based on a 2000 Calorie diet

Rice And Rosemary Blossom Salad Recipe