This rice is excellent to serve in summer, but is so delicious that you will want to cook it always. I got this recipe from a television program of my favorite Dominican chef, Eugenia Rojo. It's easy to do and I recommend it.
5 cups cooked rice at room temperature
1 cup of chives (green onion)
1 red pepper chopped
2 cups of shredded carrots
1/3 cup of olive oil
1 tablespoon mustard
3 tablespoons of honey
¼ cup of lemon juice
Salt and pepper to taste
In a large bowl mix rice with chive (green onion), red pepper and shredded carrot.
In a small bowl mix the olive oil, mustard, honey and lemon juice, pour over rice, season with salt and freshly ground pepper to taste and mix well until completely combined.
Serve as side dish to fish and baked meats.
"Do not judge, and you will not be judged. Do not condemn, and you will not be condemned. Forgive, and you will be forgiven.” - Luke 6 :37