California Rice Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 cup basmati rice (or wehani-a red hybrid grown in california)
• 6 radishes, halved and sliced 1/4-inch thick
• 1/2 cup red bell pepper, diced
• 1/2 cup red onion, diced
• 2 beets, cooked, peeled, and diced (about 1 1/2 cups)
• 1/4 cup fresh scallions, chopped
• 2 tablespoons fresh dill, chopped (or 2 tsp. dried)
• 1/4 cup wine vinegar
• 1 1/2 tablespoons prepared horseradish
• 1 tablespoon whole grain mustard
• 1 -2 teaspoon sugar, to taste
• 1 teaspoon salt
• fresh ground black pepper, to taste
• 1/2 cup extra virgin olive oil

Recipe

• 1 cook rice according to directions on package. you should have about 3 cups. allow it to cool to room temperature.
• 2 combine the rice, radishes, bell pepper, red onion, beets, chives, and dill in a large bowl. toss well.
• 3 make the dressing:.
• 4 whisk the vinegar, horseradish, mustard, sugar, salt, and pepper together in a small bowl. gradually add the oil, whisking until it is smooth.
• 5 pour the dressing over the rice mixture and toss until well blended. serve immediately, or cover and refrigerate for a few hours to blend the flavors. enjoy!