Rice And Rosemary Blossom Salad
|Long grain white rice||1 Cup (16 tbs)|
|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|
|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.