Friday, August 9, 2013

Black Rice Salad with Pickled Nectarines & Snap Peas

4 cups cooked black rice, cooled
1 pint pickled nectarines or peaches, drained and diced
1/2 red onion, large dice
1 lb snap peas, steamed
1 tablespoon minced Italian parsley
1 tablespoon olive oil
sea salt
freshly ground black pepper

Toss the rice, pickled nectarines, red onion and peas. Sprinkle with herbs and spices. Drizzle with olive oil. Refrigerate at least 1 hour prior to serving.

I originally posted the recipe here.

These pickled nectarines (actually this jar was a mix of nectarines and peaches) were one of my favorite things I canned last year. They are super flavorful with a fruity pucker than pretty much eliminates the need for much of a dressing. Just let the salad mellow a bit and it will infuse itself with flavor.

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