1 1/2 cups rice
1 tablespoon white wine vinegar
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.;
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