1 c fresh or frozen peas 1 mint sprig 5 c cooked rice 1 large carrot 1 red or yellow bell pepper,roasted, seeded, and peeled 1 firm-ripe tomato 1/3 c olive oil 1 T lemon or lime juice, or to taste 3 or 4 dashes Angostura Bitters* 1 garlic clove salt & freshly ground pepper 1/3 c snipped garlic chives 2 T minced basil 2 T minced tarragon
*Bitters available in grocery store, near drink mixes
Place peas in small saucepan with mint sprig. Barely cover with water, bring to simmer, cook for one minute. Drain, remove mint, and cool.
Add rice to large bowl. Cut carrot in quarters, lengthwise, and slice thin. Cut pepper in 3/8 strips and cut strips into 1-inch lengths. Cut tomato into 1/2-inch dice. Add vegetables to the rice.
Stir olive oil, lemon juice, and bitter together with fork. Crush garlic into dressing and season with salt and pepper.
Add dressing, garlic chives, basil, and tarragon to the rice and vegetables. Toss well. Taste to check seasoning. Refrigerate salad for 2 hours or up to overnight. Let the salad come to cool room temp before serving.
Susan Belsinger, "Herbs in the Kitchen
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