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Rice And Rosemary Blossom Salad

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Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Rosemary

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