Recipe courtesy of Sara Moulton

Rice-Pea Salad

  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
Save Recipe


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.;

Summer Chopped Salad with Ranch Dressing

Crunchy Noodle Salad

Steak Salad

Spinach Salad with Warm Bacon Dressing

👩‍🍳 What's Cooking