Herbed Rice Salad

• 1 1/2 cups long-grain rice
• Salt
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 1/4 cup extra-virgin olive oil
• Freshly ground pepper
• 1 medium seedless cucumber, peeled and cut into 1/4-inch dice
• 1 cup frozen petit peas, unthawed
• 3 tablespoons chopped frehsly flat-leaf parsley
• 1 1/2 tablespoons chopped fresh dill

1. In a medium saucepan, combine the rice with 3 cups of water and 1 teaspoon of salt and bring to a boil over high heat.
2. Cover the saucepan, reduce the heat to low and cook for 18 minutes.
3. Remove from the heat and let stand, covered, for 5 minutes.
4. Fluff the rice and transfer to a large rimmed baking sheet to cool completely.
5. In a small bowl, combine the lemon juice, shallots and mustard.
6. Whisk in the oil in a thin, stead stream.
7. Season with salt and pepper.
8. In a bowl, toss the rice with the cucumber, peas, parsley and dill.
9. Just before serving, stir in the dressing; season with salt and pepper.

longgrain rice, salt, lemon juice, shallots, mustard, extravirgin olive oil, freshly ground pepper, cucumber, parsley, dill

Taken from www.foodandwine.com/recipes/herbed-rice-salad (may not work)