Today I made a fabulous Summer Rice Salad, and even got to use some of the herbs from my garden!

If you’re looking for an alternative to pasta salad to bring to your next potluck, try this. People always ask for the recipe. I should say that my friend Beth Catranis introduced this to me when Aiden was born, and she brought over a meal.

This salad is a great use for leftover rice. It has a fresh, almost Mediterranean flavor. It would be excellent alongside a thinly-sliced cold, rare roast beef or even under a chilled salmon. Besides, who needs an excuse to use the almighty rice cooker?

We usually double this recipe.

Combine in a mixing bowl:

• 2 tbsp olive oil
• 2 tbsp water
• 2 tbsp freshly squeezed lemon juice (btw: one med. lemon = approx. 4 tbsp juice)
• 1 tsp lemon zest
• 2 tbsp snipped fresh parsley
• 2 tbsp snipped fresh dill
• 2 green onions, thinly sliced (can be substituted for 2 tbsp minced chives)
• 1 tsp Dijon-style mustard
• 1/8 tsp freshly ground black pepper
• 1/2 tsp salt (or to taste)
• 1/2 c. chopped red bell pepper

Blanch the following and then add:

• 1 cup yellow or green summer squash
• 1 cup broccoli florets

Then add 2 cups cooked rice (to cool hot rice, rinse with cold water in a colander)

Cover and chill for at least 4 hours in the fridge before serving.

Variation: Omit red pepper and broccoli and substitute with two additional squash (a green and yellow squash combination looks prettier than just plain yellow squash.)

Feel free to experiment and post your recipe variations. Enjoy!