Rice and Rosemary Blossom Salad

Ingredients

• 0.3 cup chives chopped
• 3 tablespoons juice of lemon 
• 2 tablespoons olive oil extra-virgin
• 0.3 cup parsley leaves italian rinsed drained
• 3 tablespoons rosemary blossoms rinsed drained
• 0.5 teaspoon salt 
• 6 servings salt 
• 0.5 cup walnut pieces 
• 1 cup rice long-grain white

Equipment

• bowl
• frying pan

Directions

1. In a 3- to 4-quart pan over high heat, bring rice, 1/2 teaspoon salt, and 2 cups water to a boil. Cover, reduce heat, and simmer until rice is tender to bite, about 20 minutes. Scrape rice into a wide shallow bowl, fluff with a fork, and let stand until cool, about 30 minutes.
2. Meanwhile, in an 8- to 10-inch frying pan over medium heat, frequently stir walnuts with 1 tablespoon oil until nuts are golden beneath skins, about 5 minutes.
3. Pour nut mixture over rice.
4. Add remaining olive oil, and lemon juice, chives, and parsley; add salt to taste.
5. Mix with a fork.
6. Sprinkle salad with rosemary blossoms.