Look what I made! Cold Lemon Rice Salad 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.
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 the starch off.