Spring Rice Salad with Dill Dressing



1 cup long-grain white or basmati rice
2 1/2 cups vegetable stock, chicken stock or water
1/2 teaspoon salt
1 large fennel bulb, trimmed and cut lengthwise into slices 1/4 inch thick
1/2 lb. sugar snap peas or snow peas, ends trimmed. (have used frozen peas in a pinch)
1/2 lb. asparagus, trimmed and cut into 1 inch lengths
1/4 cup fresh lemon juice
3 tablespoons chopped fresh dill
1 clove garlic, minced
1/2 cup extra-virgin olive oil
salt and fresh ground pepper to taste

1   In a heavy saucepan, combine the stock or water and the 1/2 teaspoon salt and bring to a boil. Slowly add the rice, reduce the heat to low, cover and cook, without stirring, for 20 minutes; do not remove the cover. After 20 minutes, uncover and check to see if the rice is tender and the water is absorbed. If not, re-cover and cook for a few minutes longer. Remove from the heat, fluff the grains with a fork and place in a bowl to cool.
2   Bring a saucepan three-fourths full of water to a boil. Add salt to taste, the fennel and peas and blanch for 2 minutes. (If using frozen just thaw). Using a slotted spoon, transfer the vegetables to a bowl and let cool. Add the asparagus to the same water and simmer just until tender, 3-4 minutes. Drain and cool with other vegetables.
3    In a large bowl, whisk together the lemon juice, chopped dill, garlic, olive oil and salt and pepper to taste. Add the cooled rice and vegetables and toss together.

Yield: 6 servings