Rosemary and Fresh Pea Rice Salad

by Laura Donnelly — June 28, 2007

This rice salad is best if you have not refrigerated your leftover rice. (It is perfectly okay to leave rice out on the counter for one or two days after cooking as long as you haven't added a meat stock or butter to it.) Once you have added the salad ingredients, you should refrigerate the leftovers or consume on the day it is made. This is great served with grilled leg of lamb.

Serves 4

2 and 1/2 cups leftover cooked jasmine, brown, basmati, or other rice that is not too sticky
4 Tablespoons olive oil
1 Tablespoon salt
1 Tablespoon freshly chopped rosemary
1/2 cup fresh blanched peas (or defrosted frozen is fine)
1 clove garlic, minced

Combine all ingredients in an attractive bowl a few hours before serving. Serve at room temperature.