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
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.