Make the rice before you leave, and pack the vinaigrette in a little jar on the side. You'll thank us, Scout's honor.
Provided by Chris Morocco
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine oil and vinegar in a small airtight container; cover, and shake well. Season with salt and pepper.
- Combine rice and 1 3/4 cups water in a medium saucepan; season with salt. Bring to a boil on camp stove over high. Reduce heat, cover saucepan, and simmer until rice is tender and liquid is absorbed, 45-50 minutes. Remove from heat, fluff rice, and let sit, covered, 10 minutes. Let cool.
- Just before serving, toss rice and radishes with dressing in a large bowl; season with salt and pepper. Add ricotta salata, almonds, dill, and chives and toss.
- Vinaigrette can be made 3 days ahead; chill.
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