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.