Cold Lemon Rice Salad

By ClaudiaJan

Look what I made! sprinkled with flower petals from the garden. It has a refreshing, clean, lemony flavor, looks so pretty and serves eight. Delicious with spareribs, barbecued chicken, grilled salmon, almost anything.

Preparation

Step 1

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 the starch off.