- 1 1/2 cups rice
- 1 tablespoon white wine vinegar
- Salt, pepper
- 1 bunch radishes
- 1 bunch scallions
- 1 pint fresh peas (alternatively 1 package frozen, defrosted)
Add rice to a large saucepan with vigorously boiling salted water. Boil about 15 minutes. Slice radishes. Chop scallions. Drain rice. Add vinegar, salt and pepper, toss. Add vegetables. Let cool to room temperature.
Recipe courtesy of Sara Moulton