Rice And Rosemary Blossom Salad

• 1 cup long-grain white rice
• About 1/2 teaspoon salt
• 1/2 cup walnut pieces
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice
• 1/4 cup chopped chives
• 1/4 cup Italian parsley leaves, rinsed and drained
• Salt
• 3 tablespoons rosemary blossoms, rinsed and drained

1. In a 3- to 4-quart pan over high heat, bring rice, 1/2 teaspoon salt, and 2 cups water to a boil. Cover, reduce heat, and simmer until rice is tender to bite, about 20 minutes. Scrape rice into a wide shallow bowl, fluff with a fork, and let stand until cool, about 30 minutes.
2. Meanwhile, in an 8- to 10-inch frying pan over medium heat, frequently stir walnuts with 1 tablespoon oil until nuts are golden beneath skins, about 5 minutes.
3. Pour nut mixture over rice. Add remaining olive oil, and lemon juice, chives, and parsley; add salt to taste. Mix with a fork. Sprinkle salad with rosemary blossoms.

longgrain white rice, salt, walnut pieces, extravirgin olive oil, lemon juice, chives, italian parsley, salt, rosemary blossoms

Taken from www.myrecipes.com/recipe/rice-rosemary-blossom-salad (may not work)