Summer Rice Salad

Mint adds a refreshing note of flavor to this delicious rice salad. Recipe by Chef Linda Marcinko, culinary academic director at The International Culinary School at The Art Institute of St. Louis.

Recipe Ingredients:

4 cups cooked basmati rice*
1 cup trimmed sugar snap peas, blanched
4 green onions, thinly sliced
1 small red bell pepper, diced
1 small jalapeño pepper, finely minced
1/2 cup pine nuts, lightly toasted
1/2 cup chopped mint leaves
1/2 cup olive oil
Salt and ground black pepper to taste

Cooking Directions:

1. Cut the blanched sugar snap peas in half, lengthwise.
2. Put the rice, peas, onions, red bell pepper, jalapeño, pine nuts, and mint leaves in a bowl. Toss together well.
3. Pour on the olive oil and stir to coat all ingredients. Season to taste with salt and pepper. Chill for about two hours before serving.

Makes 8 servings.

*Or other long-grained white rice.

Recipe provided by The Art Institute of St. Louis via Brandpoint Content; Copyright 1996-2014.