California Rice Salad

• 1 cup basmati rice (or Wehani-a red hybrid grown in California)
• 6 radishes, halved and sliced 1/4-inch thick
• 1/2 cup red bell pepper, diced
• 1/2 cup red onion, diced
• 2 beets, cooked, peeled, and diced (about 1 1/2 cups)
• 1/4 cup fresh scallions, chopped
• 2 tablespoons fresh dill, chopped (or 2 tsp. dried)
• Dressing
• 1/4 cup white wine vinegar
• 1 1/2 tablespoons prepared horseradish
• 1 tablespoon whole grain mustard
• 1 -2 teaspoon sugar, to taste
• 1 teaspoon salt
• fresh ground black pepper, to taste
• 1/2 cup extra virgin olive oil

1. Cook rice according to directions on package. You should have about 3 cups. Allow it to cool to room temperature.
2. Combine the rice, radishes, bell pepper, red onion, beets, chives, and dill in a large bowl. Toss well.
3. Make the dressing:
4. Whisk the vinegar, horseradish, mustard, sugar, salt, and pepper together in a small bowl. Gradually add the oil, whisking until it is smooth.
5. Pour the dressing over the rice mixture and toss until well blended. Serve immediately, or cover and refrigerate for a few hours to blend the flavors. Enjoy!

basmati rice, radishes, red bell pepper, red onion, beets, fresh scallions, fresh dill, dressing, white wine vinegar, horseradish, whole grain mustard, sugar, salt, fresh ground black pepper, extra virgin olive oil

Taken from www.food.com/recipe/california-rice-salad-136999 (may not work)