Recipe courtesy of Sara Moulton

Rice-Pea Salad

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


  1. 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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