Rice and Rosemary Blossom Salad

Notes: Other suitable blue flowers are chive and sage blossoms. Garnish salad with herb sprigs of the flower you choose.


Makes 6 servings

Recipe from


Nutritional Information

Calories 220
Caloriesfromfat 99 %
Protein 3.7 g
Fat 11 g
Satfat 1.3 g
Carbohydrate 27 g
Fiber 1 g
Sodium 198 mg
Cholesterol 0.0 mg


1 cup long-grain white rice
About 1/2 teaspoon salt
1/2 cup walnut pieces
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1/4 cup chopped chives
1/4 cup Italian parsley leaves, rinsed and drained
3 tablespoons rosemary blossoms, rinsed and drained


1. In a 3- to 4-quart pan over high heat, bring rice, 1/2 teaspoon salt, and 2 cups water to a boil. Cover, reduce heat, and simmer until rice is tender to bite, about 20 minutes. Scrape rice into a wide shallow bowl, fluff with a fork, and let stand until cool, about 30 minutes.

2. Meanwhile, in an 8- to 10-inch frying pan over medium heat, frequently stir walnuts with 1 tablespoon oil until nuts are golden beneath skins, about 5 minutes.

3. Pour nut mixture over rice. Add remaining olive oil, and lemon juice, chives, and parsley; add salt to taste. Mix with a fork. Sprinkle salad with rosemary blossoms.

June 1999
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