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 serve.
