California Rice Salad - cooking recipe

Ingredients

1 cup basmati rice (or Wehani-a red hybrid grown in California)
6 radishes, halved and sliced 1/4-inch thick
1/2 cup red bell pepper, diced
1/2 cup red onion, diced
2 beets, cooked, peeled, and diced (about 1 1/2 cups)
1/4 cup fresh scallions, chopped
2 tablespoons fresh dill, chopped (or 2 tsp. dried)
Dressing
1/4 cup white wine vinegar
1 1/2 tablespoons prepared horseradish
1 tablespoon whole grain mustard
1 -2 teaspoon sugar, to taste
1 teaspoon salt
fresh ground black pepper, to taste
1/2 cup extra virgin olive oil

Preparation

Cook rice according to directions on package. You should have about 3 cups. Allow it to cool to room temperature.
Combine the rice, radishes, bell pepper, red onion, beets, chives, and dill in a large bowl. Toss well.
Make the dressing:
Whisk the vinegar, horseradish, mustard, sugar, salt, and pepper together in a small bowl. Gradually add the oil, whisking until it is smooth.
Pour the dressing over the rice mixture and toss until well blended. Serve immediately, or cover and refrigerate for a few hours to blend the flavors. Enjoy!