Dilled Rice Salad

Perfect side dish for a hot summer day! This recipe originates from a pamphlet published by the USA Rice Council.

2 TB white wine vinegar
1 TB lemon juice
1 TB vegetable oil
2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cooked rice, cooled
1 medium-sized red pepper, chopped
1/2 pound snow peas, julienned

Combine vinegar, lemon juice, oil, dill, salt and pepper in a large bowl; whisk to combine well. Add rice, red pepper and peas; toss. Serve chilled.

We used brown rice for a terrific nutty flavor. I would suggest a bit more dressing to rice mixture, also. Sugar snap peas substituted for snow peas very well.

Some of our later variations included left-over cooked pinto beans, tomatoes and celery. They've all been great.