Summer Rice Salad

Serves 6 to 8

2          Cups Long Grain White 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 From Cobb
1          Pound Steamed Asparagus, Cut Into ½ Pieces
1          Cup Buttermilk Ranch Dressing
1          Teaspoon Coarse Sea Salt
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 serveSummer Rice Salad