This gorgeous rice salad gets its vibrant green color and lively flavor from fresh herbs. It’s a nice change from pasta salad, and offers some whole grain goodness in the form of brown rice. It is pretty much perfect as is, but is also a great way to use up any extra odds and ends in your crisper drawer that might not have much of a future elsewhere.
1 cup cooked long-grain brown rice
1 cup cooked long-grain white rice
1/2 cup finely chopped green onions
1 to 1 and 1/2 cup fresh herbs, minced (parley, cilantro, oregano, tarragon, basil, etc)
1/2 cup grated white cheddar or asiago cheese
1 cup frozen peas, thawed
1/3 cup pine nuts
Sprig of fresh herbs
1/4 cup olive oil
1 tablespoon balsamic vinegar
2 teaspoon fresh lemon juice
1 and 1/2 tablespoon minced green onions
1 tablespoon minced parsley
2 to 3 cloves garlic, minced
1/4 teaspoon honey or other natural sweetener
Salt and pepper, to taste
1. Toss all the vinaigrette ingredients together. Toss with the warm rice and then let cool.
2. Toss in onions, herbs, cheese, peas, and nuts.
3. Serve on shredded lettuce, and garnish with fresh herbs.
Makes 1 and 1/2 quarts.
Adapted from Tassajara Cookbook: Lunches, Picnics & Appetizers by Karla Oliveira (Gibbs Smith, 2007).