Herbed Rice Salad

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   In a mediom saucepan combine the rice with 3 cups of water and 1 teaspoon salt. Bring to boil over high heat. Cover the saucepan, reduce the heat to low and cook for 18 minutes. Remove from the heat and let stand, covered for 5 minutes. Fluff the rice and transfer to a large rimmed baking sheet to cool completely. In a small bowl, combine the lemon juice, shallots and mustard. Whisk in the oil in a thin, steady stream. Season with salt and pepper. (Make ahead note: The rice and dressing can stand at room temp for up to 3 hours.) In a bowl, toss the rice with the cucumber, peas, parsley and dill. Just before serving, stir in the dressing; season with salt and papper.

* Per serving · 4 servings · Values may vary.

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