Other suitable blue flowers are chive and sage blossoms. Garnish salad with herb sprigs that match whichever flower you use.
- 1 cup long grain rice, cooked with 1/2 tsp salt
- 1/2 cup walnut pieces
- 2 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- 1/4 chopped chives
- 1/4 cup Italian parsley, rinsed and drained
- salt
- 3 tbsp rosemary blossoms, rinsed and drained
In a frying pan over medium heat, stir walnuts in 1 tbsp oil until they are golden, about 5 minutes.
Pour nut mixture over the cooled rice. Add remaining olive oil and lemon juice, chives and parsley; add salt to taste. Mix with a fork. Sprinkle salad with rosemary blossoms.
- Yields: 6 servings
- Preparation Time: 25 minutes, plus cooling time for rice
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