Name: Spring Crispy Rice Salad with Lemon Dressing
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 2
Cuisine: American
Ingredients: O Organics Jasmine Rice, Organic; La Tourangelle Extra Virgin Olive Oil; Green Giant Sweet Peas, No Sauce; Radish; Persian (Armenian) Cucumber; Organic Avocado; O Organics Organic Terragon; Boar's Head Crumbled Feta Cheese; Signature Farms Lemon Juice; SIGNATURE SELECTS Vinegar, White Wine; French's® Stone Ground Dijon Mustard; SIGNATURE SELECTS Honey, Raw, Wildflower; Elephant Garlic; David's Kosher Salt; SIGNATURE SELECTS Black Pepper, Ground

Prepare the Success Boil-in-Bag Jasmine Rice according to package directions.

bags Success Boil-in-Bag Jasmine Rice

Meanwhile, prepare the lemon dressing by whisking all ingredients together well in a small bowl. Make sure to continue whisking until the olive oil is incorporated. Set aside.

clove garlic

cup lemon juice

tsp dijon mustard

kosher salt

black pepper

cup olive oil

tbsp white wine vinegar

tsp honey

Preheat oven to 425°F. Line a baking sheet with parchment paper. Spread the prepared Success Boil-in-Bag Jasmine Rice on to the baking sheet in an even layer and toss with 1-2 tablespoons olive oil until coated. Cook for 15 minutes, stir the rice, then continue cooking for another 15-20 minutes until golden, then remove from oven. The total time will vary depending on your oven.

tbsp olive oil

While the rice is baking prepare the veggies by thinly slicing the snap peas, radishes, and persian cucumbers, cutting the avocado into cubes, and slicing the herbs. I like to use a mandolin for the radishes and cucumbers.

cup snap peas

cup radishes

cup persian cucumbers

avocado

cup fresh herbs such as mint, basil, and chives

Toss all the veggies together in large bowl and add in the feta and prepared crispy rice. Rewhisk the dressing if necessary then pour half of it on (see note), toss, then plate with additional herbs and dressing if desired.

cup feta