Sylvia's Kitchen -- Confetti Rice Salad


1 Cup uncooked white rice, prepared as to package directions
and cooled
1 Cup frozen peas, thawed
1 Pint strawberries, sliced
½ of a cucumber, peeled, seeded and chopped
4 scallions, thinly sliced, white and green parts
¼ cup finely chopped parsley
Juice of 2 lemons
Zest of 1 lemon
¼ Cup Extra Virgin Olive Oil
¼ Cup honey
Pinch of salt, to taste
Pinch of ground black pepper, to taste


In large bowl, mix together cooled rice, peas, strawberries, cucumber, scallions and parsley until well combined.

In small bowl, prepare dressing; mix together lemon juice, zest, olive oil, honey, salt and pepper until well blended.

Pour dressing over rice mixture and mix thoroughly. Let salad sit at room temperature for 20 – 30 minutes, allowing rice to soak up the dressing.

Serves 4 - 6