Good Harbour Summer Rice Salad

Recipe courtesy of Lynn Lanese Gumina

This light refreshing rice salad with mint, basil and lemon zest goes well with flank steak on the grill.  The crunch of the apples and slivered almonds contrasts brightly with the tart Meyer Lemon Balsamic Vinegar. Make it early in the morning so it is well chilled and just before serving add the blueberries. 

1 cup of Jasmine rice
2 cups of water
1 tablespoon Extra Virgin Olive Oil
1 tsp. of sea salt
¼ tsp. Simply Organic Garlic Salt with herbs

Simmer the rice for 20 minutes in two cups of water with the olive oil, sea salt and garlic salt until all of the water has been absorbed and the rice is tender.  Rinse the rice in cold water and drain. Chill.

To the cooked chilled rice add:

1 green Granny Smith apple cored, seeded and roughly chopped
¼ cup of fresh basil, roughly chopped
2 tablespoons of fresh mint finely chopped
½ cup green peas blanched for 1 minute
1/2 cup slivered toasted almonds
Juice of ½ lemon
1 tablespoon lemon zest
2 tablespoons of Meyer Lemon Balsamic Vinegar
2 tablespoons of Extra Virgin Olive Oil
Sea salt and freshly ground pepper to taste

Combine, toss and chill. 

Note:  To toast slivered almonds, place them in a single layer on a jellyroll pan or baking sheet. Place in middle of a 350-degree oven for approximately 5 minutes or until lightly toasted. Watch them carefully because they burn easily.  If you prefer, you can toast them in a small frying pan, but you must watch them constantly so they do not burn.

Just before serving add ¼ cup fresh blueberries.  Fold in gently.  Enjoy