Rice and Dill Salad with Sweet Peas (Serves 6)
2 cups long grain brown rice or brown basmati rice
3 cups water¼ tsp. sea salt
1 ½ cups fresh or frozen peas
¾ cup red bell pepper, chopped
1 bunch of fresh dill, finely chopped (I used approximately ¼ cup)
3 Tbs. extra virgin olive oil
3 Tbs. brown rice vinegar
¼ tsp. sea salt
- Rinse and drain rice. Place in a large pot, add water and salt. Cover and bring to a boil. Lower to medium heat and cook for 40 minutes. Fluff with spoon and transfer to a large bowl. Cool rice and refrigerate for 20 minutes. Bring 2 cups of water to a boil, add a pinch of salt. If using fresh peas, blanch for 4 minutes. Blanch frozen peas for 2 minutes. Remove, drain and cool. Toss together rice, dill, peas and red pepper.
- Combine oil, vinegar and salt in a small bowl. Mix thoroughly. Combine with rice mixture. Refrigerate for at least 1 hour to blend flavours.
*Notes: I used precook rice cooked the night before, this saves me lots of prep time and I can use it in a variety of rice dishes (veggie burgers, salads and rice pudding).
* I also added approximately ½ cup of crushed walnuts (unsalted).