Ingredients
- 2 1/2 cups water
- 1 cup brown rice
- 2 cups fresh sugar snap peas, trimmed & cut diagonally into thirds
- 1 1/2 cups button mushrooms, cut into quarters if large
- 1/3 cup thinly sliced red onion, cut into 1-inch lengths
- 1 tbsp. chopped fresh dill (or 1/2 tbsp. dried)
- 1/3 cup white balsamic or white wine vinegar
- 1/4 cup olive oil
- 1 tsp. freshly grated lemon zest
- 1 tbsp. lemon juice
- honey to taste, optional
- Avocado
- Cranberries to top
- Add Asparagus, Pine Nuts
Directions
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Heat water to a boil in a 2-quart heavy saucepan. Stir in rice, cover, reduce heat to a simmer.
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Simmer 45 minutes or until all water is absorbed and rice is tender. Fluff lightly with a fork and set aside.
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Combine peas, mushrooms, onion, and dill in a medium bowl. Whisk vinegar, oil, lemon zest, and lemon juice in a small bowl.
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Stir the dressing into the cooled rice until evenly dispersed.
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Add the rice to the vegetable mixture and toss. Taste to see if you’d prefer a touch of sweetness from the honey.