A room-temperature or cold rice salad is a good accompaniment for many dishes. This one, made with garden-fresh peas and corn, is great with grilled fish or roasted lamb.
3 tablespoons white wine vinegar
1 clove garlic, minced
1 teaspoon minced fresh thyme or tarragon
¼ cup extra-virgin olive oil
kosher salt and freshly ground black pepper
1 ½ cups basmati rice
Grated zest of ½ lemon
1 ¼ cups cooked fresh peas
1 ½ cups cooked corn kernels (from 2 ears fresh corn)
¼ cup chopped fresh chives
radicchio leaves for serving
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.
For Rice Salad:
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.
Try with Fondo Antico "Il Coro" 2002. A Sicilian blend of Chardonnay and Grillo, it has the rich fruitiness and subtle nuttiness to match the slight sweetness of this salad.