Chopped Salad & Armenian Rice Pilaf

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<span style="font-family: arial,helvetica,sans-serif;"> For dinner tonight I made another chopped salad with a fresh Agave-Lime Vinaigrette, and made my first batch ever of Armenian Rice Pilaf.</span>

<span style="font-family: arial,helvetica,sans-serif;">I wanted to make the pilaf healthful so I used brown Basmati rice. it took forrrrrrever to cook. Next time, I'll sin a little and use white Basmati.</span>

<span style="font-family: arial,helvetica,sans-serif;">CHOPPED SALAD</span>
<span style="font-family: arial,helvetica,sans-serif;">(Ingredients proportional to preference)</span>

<span style="font-family: arial,helvetica,sans-serif;">GREEN ROMAINE</span>
<span style="font-family: arial,helvetica,sans-serif;">SPINACH</span>
<span style="font-family: arial,helvetica,sans-serif;">YELLOW SQUASH</span>
<span style="font-family: arial,helvetica,sans-serif;">CUCUMBER</span>
<span style="font-family: arial,helvetica,sans-serif;">CARROT</span>
<span style="font-family: arial,helvetica,sans-serif;">CELERY</span>
<span style="font-family: arial,helvetica,sans-serif;">RADISH</span>
<span style="font-family: arial,helvetica,sans-serif;">AVOCADO</span>
<span style="font-family: arial,helvetica,sans-serif;">GREEN APPLE</span>
<span style="font-family: arial,helvetica,sans-serif;">CAMPARI TOMATOES</span>
<span style="font-family: arial,helvetica,sans-serif;">MOZZARELLA</span>
<span style="font-family: arial,helvetica,sans-serif;">BOILED EGG</span>
<span style="font-family: arial,helvetica,sans-serif;">TOASTED SLIVERED ALMONDS</span>
<span style="font-family: arial,helvetica,sans-serif;">CROUTONS</span>

<span style="font-family: arial,helvetica,sans-serif;">CHOP IT ALL UP FINELY, MIX, TOSS WITH VINAIGRETTE</span>

<span style="font-family: arial,helvetica,sans-serif;">AGAVE-LIME VINAIGRETTE</span>

<span style="font-family: arial,helvetica,sans-serif;">3/4 CUP EXTRA-VIRGIN OLIVE OIL</span>
<span style="font-family: arial,helvetica,sans-serif;">1/4 CUP CIDER VINEGAR</span>
<span style="font-family: arial,helvetica,sans-serif;">3 TBSP FRESH LIME JUICE</span>
<span style="font-family: arial,helvetica,sans-serif;">2 TBSP AGAVE SYRUP</span>
<span style="font-family: arial,helvetica,sans-serif;">1 TSP FINELY CHOPPED THYME</span>
<span style="font-family: arial,helvetica,sans-serif;">1 TSP YELLOW MUSTARD POWDER</span>
<span style="font-family: arial,helvetica,sans-serif;">1 MED. CLOVE GARLIC, MINCED</span>
<span style="font-family: arial,helvetica,sans-serif;">SALT TO TASTE</span>

<span style="font-family: arial,helvetica,sans-serif;">PUT IT ALL IN YOUR BLENDER AND PULSE UNTIL FULLY MIXED.</span>

<span style="font-family: arial,helvetica,sans-serif;">~ ~ ~ ~ ~ ~ ~</span>

<span style="font-family: arial,helvetica,sans-serif;">ARMENIAN RICE PILAF</span>

<span style="font-family: arial,helvetica,sans-serif;">1⁄4 cup butter</span>
<span style="font-family: arial,helvetica,sans-serif;">1⁄2 cup vermicelli</span>
<span style="font-family: arial,helvetica,sans-serif;">1 cup long-grain Basmati rice</span>
<span style="font-family: arial,helvetica,sans-serif;">1/2 small white onion, finely chopped</span>
<span style="font-family: arial,helvetica,sans-serif;">2 1⁄2 cups chicken broth, heated to boiling</span>
<span style="font-family: arial,helvetica,sans-serif;">Salt to taste</span>
<span style="font-family: arial,helvetica,sans-serif;">3/4 cups lightly toasted pine nuts</span>

<span style="font-family: arial,helvetica,sans-serif;">In 2-qt. heavy saucepan with tight-fitting lid, melt butter over medium heat until foam subsides.</span>

<span style="font-family: arial,helvetica,sans-serif;">Add vermicelli noodles and saute until dark and reddish in color.</span>

<span style="font-family: arial,helvetica,sans-serif;">Add the chopped onion and saute until translucent.</span>

<span style="font-family: arial,helvetica,sans-serif;">Stir in rice and saute until fragrant and nutty in aroma.</span>

<span style="font-family: arial,helvetica,sans-serif;">Raise heat to medium-high; pour in boiling chicken broth and stir.</span>

<span style="font-family: arial,helvetica,sans-serif;">Add salt, tasting a bit of the broth to ensure desired seasoning.</span>

<span style="font-family: arial,helvetica,sans-serif;">Cover and bring to a boil.</span>

<span style="font-family: arial,helvetica,sans-serif;">Once boiling, reduce heat to keep broth at a simmer and cook for exactly 20 minutes. DO NOT REMOVE COVER!</span>

<span style="font-family: arial,helvetica,sans-serif;">After 20 minutes, remove cover and taste a few grains of rice for doneness. If still a bit hard, replace cover and cook for an additional 3-4 minutes and test again. Repeat as necessary.</span>

<span style="font-family: arial,helvetica,sans-serif;">When rice is tender, remove pot from heat. Place a paper napkin directly on top of the pilaf and replace cover; let sit undisturbed for 5 minutes.</span>

<span style="font-family: arial,helvetica,sans-serif;">After rest-time has elapsed, remove cover, discard the paper napkin, add the pine nuts and stir the pilaf before serving.</span>