Cold Rice and Pea Salad




1 cups Royal Blend Rice (Texmati White, Brown & Red) , prepared per box

8 green onions, sliced

2 cups thawed frozen peas

1/2 cup pine nuts

1/2 cup chopped sun-dried tomatoes

Salt and pepper

1/4 cup olive oil

2 Tbsp red wine vinegar

1 teaspoon sugar

2 Tbsp dark sesame oil




1 Cook rice. Cool.


2 Toast pine nuts in pan. Cool. Coarsely chop.


3 Whisk together the olive oil, red wine vinegar, sugar, and sesame oil.


4 In a large bowl gently mix together the cooled cooked rice, green onions, peas, pine nuts, and dressing. Add salt and pepper to taste, if needed.


Chill completely before serving. Serves 8-10.