RICE SALAD with LEMON-DILL DRESSING
(6 servings)
1 cup jasmati rice
2-1/2 cups vegetable broth or water
Salt and pepper
1 large fennel bulb, trimmed and cut lengthwise into ¼ inch thick slices
½ lb sugar snap peas or snow peas, trimmed
½ lb asparagus, trimmed and cut into 1- inch lengths
3-4 tablespoons fresh lemon juice
¾ tablespoons chopped fresh dill
1 clove garlic, minced
½ cup extra virgin olive oil
Lemon wedges for garnish
Fresh dill sprigs for garnish
• Cook rice in water or broth, set aside to cool
• Bring saucepan of with ¾ of water to a boil. Add salt to taste, fennel and peas, then blanch for 2 minutes. Using a slotted spoon, transfer the vegetables to a bowl and let cool. Add the asparagus to the same water and simmer just until tender, 3-4 minutes. Drain and let cool with the other vegetables.
• In a large bowl, whisk together the lemon juice, dill, garlic, olive oil, and the salt and pepper to taste. Add the cooled rice and vegetables, toss together.
• Place the salad on a serving platter or in a bowl. Garnish with lemon wedges and dill sprigs.
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