Adapted from Tassajara Cookbook: Lunches, Picnics & Appetizers by
Karla Oliveira (Gibbs Smith, 2007).

This gorgeous rice salad gets its vibrant green color and lively
flavor from fresh herbs. Its a nice change from pasta salad, and
offers some whole grain goodness in the form of brown rice. It is
pretty much perfect as is, but is also a great way to use up any extra
odds and ends in your crisper drawer that might not have much of a
future elsewhere.

Rice Salad
1 cup cooked long-grain brown rice
1 cup cooked long-grain white rice
1/2 cup finely chopped green onions
1 to 1 and 1/2 cup fresh herbs, minced (parley, cilantro, oregano,
tarragon, basil, etc)
1/2 cup grated white cheddar or asiago cheese
1 cup frozen peas, thawed
1/3 cup pine nuts
Shredded lettuce
Sprig of fresh herbs

Balsamic Vinaigrette
1/4 cup olive oil
1 tablespoon balsamic vinegar
2 teaspoon fresh lemon juice
1 and 1/2 tablespoon minced green onions
1 tablespoon minced parsley
2 to 3 cloves garlic, minced
1/4 teaspoon honey or other natural sweetener
Salt and pepper, to taste

Toss all the vinaigrette ingredients together. Toss with the warm rice and
then let cool. Toss in onions, herbs, cheese, peas, and nuts. Serve on
shredded lettuce, and garnish with fresh herbs.
Makes 1 and 1/2 quarts.

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