California Rice and Peach Salad
By Julie Cader
Stone fruits are a delightful summer treat, with peaches being my favorite. This amazingly fragrant rice salad combines the fabulous flavor of California rice, fresh peaches and flavorful coconut flakes. Add to that the crunchiness of celery and walnuts and you have yourself a salad that is just peachy!
Ingredients
Rice
1 cup California Calrose rice
1 1/2 cups cold water
1 Tablespoon olive oil
1 teaspoon salt
Salad
1 ½ cups fresh peaches, peeled and diced
½ cup chopped celery
½ cup chopped walnuts
½ cup sweetened flaked coconut
Salad Dressing
1 5.3-ounce container of plain Greek Yogurt
1 lemon, zested and juiced
3 Tablespoons honey
½ teaspoon salt
Directions
Rinse rice in cold water. In a saucepan, combine rice with water, olive oil and salt. Bring to a boil, and then reduce heat to simmer, cover and cook for 20 minutes, or until rice is tender and liquid is absorbed. Let rice completely cool after cooking.
In a small bowl, blend the yogurt, honey, lemon juice and salt.
Prepare fruit, celery, walnuts and coconut. Add to cooled rice along with salad dressing. Cover and refrigerate until ready to serve.
Julie is Finance & Administration Manager for the California Rice Commission, and a big proponent of trying new recipes- especially if they feature California rice.
