Persian Rice Salad

4 servings

Ingredients:

2 cups cooked long grain brown rice, cooled
3 scallions
1/3 cup toasted cashew pieces, optional
4 to 6 medium dates

To dress:

3 tablespoons olive oil
3 tablespoons lemon juice
¼ to ½ teaspoon dill weed (to taste)
½ teaspoon salt, optional

What to do?

Cook the rice and then cool it. Thinly slice the scallions. Cut the dates into pieces. Dress rice with combined olive oil, lemon juice and dill weed, adding salt to taste unless rice was salted before cooking. Combine with cashew pieces, scallions, and dates and serve immediately. (If you don’t serve it right away, reserve the cashews and add when you do.) This is particularly good with any greens dish.