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.

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 220
  • Calories from fat: 99%
  • Protein: 3.7g
  • Fat: 11g
  • Saturated fat: 1.3g
  • Carbohydrate: 27g
  • Fiber: 1g
  • Sodium: 198mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 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. 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.
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