CHEF JEFF — ONE BYTE AT A TIME: Warm Rice Salad

This recipe comes from James Beard Award-winning chef Douglas Rodriguez.

Warm Rice Salad

2 cups raw jasmine rice

2 tablespoons butter

Salt

½ cup sour cream

½ cup fresh or frozen sweet peas

1 bunch flat-leaf parsley, washed, picked and chopped

¼ cup finely diced red bell pepper

1 10-ounce package frozen chopped spinach thawed, drained and chopped

2 tablespoons olive oil

2 tablespoons red wine vinegar

Bring 2 cups water to a boil in a saucepan. Stir in rice, butter and salt to taste and return to a boil. Stir again, reduce heat to a bare simmer and cover tightly. Cook 30 minutes. Remove from heat, and fluff with fork. Place rice in bowl and add sour cream, peas, parsley, bell pepper, spinach, olive oil and vinegar. Let stand at room temperature for 15 minutes or so.

Yield: Serves 8.

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