SPRING RICE SALAD WITH LEMON-DILL DRESSING

SPRING RICE SALAD WITH LEMON-DILL DRESSING image

Categories Vegan

Yield 6-8 servings

Number Of Ingredients 12

1 cup basmati
2 1/2 cups Vegetable Stock or water
Salt and freshly ground pepper
1 large fennel bulb, trimmed and cut lengthwise into slices 1/4 inch thick
1/2 lb sugar snap peas or snow peas, trimmed
1/2 lb green beans, trimmed and cut into 1 inch lengths
3-4 Tblsp fresh lemon juice
3-4 Tblsp chopped fresh dill
1 clove garlic, minced
1/2 cup extra-virgin olive oil
Lemon wedges for garnish
Fresh dill for garnish

Steps:

1. In a heavy saucepan, combine the stock and 1/4 tsp salt and bring to boil. Add rice and cook till done. 2. Bring a saucepan 3/4 full of water to a boil. Add salt to taste, the fennel, the peas, and green beans and blanch for 2 minutes. Using a slotted spoon, transfer the vegetables to a bowl and let cool. 3. In a large bowl, whisk together the lemon juice, dill, garlic, olive oil, and salt and pepper to taste. Add the cooled rice and vegetables and toss together. 4. Place the salad on a large serving platter or in a bowl. Garnish with lemon wedges and dill sprigs.