Look what I made this morning! The perfect hot day salad for our cookout tonight, Cold Lemon Rice Salad sprinkled with flower petals from the garden. Simple clean flavor, and serves eight. We’re having it with spareribs, garlic bread, stuffed eggs, and more which I haven’t figured out yet.
Here’s the recipe: 3 c. raw white rice; 1/3 c. white wine vinegar; 3 Tbsp. vegetable oil; zest of one lemon; 3 Tbsp. fresh lemon juice; 6 scallions (including green part), minced; 1 tsp. salt; freshly ground black pepper; your choice of fresh herb: basil, dill, or cilantro.
Rinse the rice in a colander. Put it in a pot with 6 ½ c. cold water; bring to a boil; cover and simmer for 15-20 min. until water is absorbed. Remove from heat; let stand 5 min. Fluff with fork; toss lightly with all other ingredients. Chill. Optional: garnish the salad with fresh unsprayed flowers from the garden…marigolds, pansies, johnny jump-ups, scented geraniums (not citronella), nasturtium, borage, any herb flowers, like thyme, chamomile, lemon verbena. And one last thing, soak the rice pan in cold water, to get that starch off.
Happy July girlfriends, Rabbit-Rabbit! Folklore says you’re supposed to say that as soon as you wake up on the first day of every month. It’s for good luck! Today we hang the flag, my kitchen is celebrating it’s 162nd Fourth of July this year!