Basmati Rice Salad with Fresh Peas, Corn and Chives
In a small bowl, whisk together the vinegar, garlic, and thyme or tarragon. Add the olive oil and whisk until combined. Season to taste with salt and pepper. Cover and set aside.
Cook the rice according to the package directions; you should have about 4 cups. Fluff with a fork and set aside to cool at room temperature. Transfer the rice to a large bowl. Add the lemon zest, peas, corn, and chives and toss to combine. Pour the vinaigrette over the salad and toss gently until all ingredients are well mixed. Season to taste with salt and pepper. Cover and chill for 30 to 60 minutes. Let the salad return to room temperature before serving.
Arrange radicchio leaves on a large platter. Spoon the rice salad over them and serve.