Rice and Dill Salad with Sweet Peas (Vegetarian, Gluten-Free)

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

  1. 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.
  2. 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).

About fromroots2sky

Visual artist, background in psychology, mental/physical health & well-being; interests in life-skills, family & community. In pursuit for: WYSIWUG
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