3 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon fine sea salt
1 clove garlic, grated
1/4 cup olive oil
1 cup grain, cooked and cold, such as basmati rice or Nash’s wheat berries or barley
5 cups Italian parsley with tender stems, roughly chopped
1 cup almonds, toasted and roughly chopped
1/2 cup sweet onion such as Walla Walla, finely diced
Zest of 1 lemon
Dashes hot paprika for garnish (optional)
Make the dressing right in the serving bowl. Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.
Reheat the rice until steaming. Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well. Serve garnished with a couple dashes of hot paprika if desired.
We thank FoodNetwork.com for this recipe.