Rice and Rosemary Blossom Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Other suitable blue flowers are chive and sage blossoms. Garnish salad with herb sprigs of the flower you choose. Ingredients:
1 cup long-grain white rice |
about 1/2 teaspoon salt |
1/2 cup walnut pieces |
2 tablespoons extra-virgin olive oil |
3 tablespoons lemon juice |
1/4 cup chopped chives |
1/4 cup italian parsley leaves, rinsed and drained |
salt |
3 tablespoons rosemary blossoms, 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.
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