Summer Rice Salad

Serves 6 to 8

2          Cups Uncle Ben’s Converted Rice

4          Cups Water

1          Teaspoon Coarse Sea Salt

6          Radishes, Thinly Sliced

1          Bunch Scallions, Thinly Sliced Crosswise Diagonally

2          Cups Baby Peas, Fresh or Frozen

1          Ear Fresh Corn, Cornels Removed

1          Pound Steamed Asparagus, Cut Into ½ Pieces

1          Cup Buttermilk Ranch Dressing

1          Teaspoon Coarse Sea SaltSummer Rice Salad

½         Teaspoon Freshly Ground Black Pepper

Bring 4 cups water with 1 teaspoon salt to a boil. Add the 2 cups rice and stir to combine. Cover with a lid and reduce heat to medium low. Cook rice for 20 minutes. Remove from the heat and fluff rice with a fork. Set aside to cool to room temperature.

Once cooled add the rest of the ingredients and toss to combine. Refrigerate until ready to serve.