- 1 1/2 cups rice
- 1 tablespoon white wine vinegar
- Salt to taste
- Freshly-ground black pepper to taste
- 1 bunch radishes
- 1 bunch scallions
- Dill to taste
- 1 pint fresh peas (alternatively 1 pkg frozen, defrosted)
Add rice to a large saucepan with vigorously boiling salted water. Boil about 15 minutes. Slice radishes. Chop scallions. Drain rice. Add vinegar, salt and pepper, toss. Add vegetables. Let cool to room temperature.
This recipe yields 4 servings.