This salad is a celebration of spring, with tender asparagus, fava beans, and peas dotting the chewy grains of rice. It’s best to boil the rice in lots of boiling water for salads, like pasta. This way, the grains stay separate and are less apt to turn into a pile of mush. Cook the rice until just al dente and spread it out to cool. Be sure to serve rice salads at room temperature; cold rice is hard and unpleasant.
Serve with shrimp or salmon, chicken or spring lamb, or not-so-hard-cooked eggs sprinkled with salt and pepper.
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