Herbed Rice Salad

Ingredients:

2 cups long-grain white rice
2 cups minced mixed fresh herbs (basil, parsley, tarragon, watercress)
1 cup white Cheddar cheese, grated
1 cup fresh green peas, steamed
1/4 cup pine nuts (lightly toasted)
Shredded lettuce

Vinaigrette:

1 cup olive oil
1/4 cup balsamic vinegar
1/8 cup fresh lemon juice
1/4 cup parsley, chopped
1 clove garlic, minced or pressed
1 tsp sugar
Salt and freshly ground pepper to taste

Make vinaigrette by placing vinegar, lemon juice, parsley, garlic, sugar, salt and pepper in a large bowl. Add olive oil in droplets and beat with a whisk until completely combined and slightly thickened. Refrigerate.

Cook rice in water until it reaches desired consistency and water is completely absorbed. Transfer the rice to a large bowl and fluff with a fork to cool slightly. Toss the warm rice with approximately one-third of the vinaigrette. When cooled completely, add the minced herbs, grated cheese, peas and additional vinaigrette to taste. The rice will keep for 24 hours when tightly covered and refrigerated.

To serve, mound the rice mixture on a bed of shredded lettuce. Garnish with toasted pine nuts. 4 servings.