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Rice and Rosemary Blossom Salad

Yield Makes 6 servings
Notes: Other suitable blue flowers are chive and sage blossoms. Garnish salad with herb sprigs of the flower you choose.


  • 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
  • Salt
  • 3 tablespoons rosemary blossoms, rinsed and drained

Nutrition 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

How to Make It

  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.