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Rice and Rosemary Blossom Salad





Yields
Makes 6 servings

Notes: Other suitable blue flowers are chive and sage blossoms. Garnish salad with herb sprigs of the flower you choose.

 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
Step 1
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.

Step 2
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.

Step 3
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories220
% Daily Value *
Total Fat 11g15%

Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 198mg9%
Total Carbohydrate 27g10%

Dietary Fiber 1g4%
Protein 3.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.