Sugar Snap Pea and Rice Salad with Feta, Radishes and Dill

Photo by Michael Piazza / Styled by Catrine Kelty

An easy potluck salad that sings of spring. Feel free to add diced cucumbers if you like; use cubed fresh mozzarella or goat cheese if you prefer them to feta. Make sure to add the tender greens (pea tendrils or arugula) at the end so they do not wilt from the warmth of the rice.

Serves 4–6

1 cup rice (arborio, jasmine, basmati, long grain—any rice will do)
1 shallot, thinly sliced
1 tablespoon white wine vinegar or champagne vinegar
sea salt and freshly ground black pepper
pinch sugar
1 teaspoon whole-seed mustard (like Maille brand)
2 cups sugar snap peas, trimmed and strings removed, slivered lengthwise in ¼-inch shards
2 cups thawed frozen peas or fresh shelled English peas
extra-virgin olive oil
2 ounces sheep milk feta, crumbled
2 watermelon radishes, peeled and thinly sliced (or 4 red globe radishes, very thinly sliced)
zest of 1 lemon
1 cup loosely packed fresh dill, coarsely chopped
½ cup loosely packed Italian parsley leaves, coarsely chopped
1 cup pea tendrils or arugula

Rinse rice in a sieve and pour into a saucepan. Cover with 1½ cups water, add 1½ teaspoons salt and a dribble of olive oil. Bring to a boil, cover and reduce the heat to a simmer. Set a timer for 20 minutes; when the time is up, turn off the heat and let stand 5 minutes.

Meanwhile, in a salad serving bowl submerge the shallots in the vinegar and add ½ teaspoon salt, a pinch of cracked black pepper, the sugar and mustard. Stir to combine and set aside to “quick pickle.”

Slowly whisk 2 tablespoons olive oil into the shallot-vinegar mixture. Taste the dressing for seasoning and add more salt or olive oil if needed.

When the rice is cooked, fluff with a fork and pour onto a sheet tray to cool slightly. When cool to the touch, combine the rice, sliced sugar snaps and peas with the dressing, tossing to coat.

Fold in the feta, radishes, lemon zest and herbs. Add pea tendrils or arugula at the end. Taste for seasoning and add more salt and pepper if needed. Serve at room temperature.

This recipe appeared in the Spring 2020 issue as part of a larger story on Peas.