American Pistachio Rice Salad

Rating: 
Yield: 
4 servings.
Ingredients: 

5 cups Brown, wild rice; cooked and cooled to room temperature
4 small Yellow summer squash (round or crook neck)
4 small Green summer squash (patty pan or zucchini)
Dressing:
6 ounces Natural, shelled American pistachios
2 teaspoon Chopped tarragon or 1 tsp. dried tarragon
1/2 teaspoon Dried sage
1/4 cup Chopped scallions or chives
3 tablespoons Rice wine vinegar
1 tablespoons Prepared mustard
2 teaspoon Honey
3 tablespoons Vegetable oil
1/2 teaspoon White pepper

Instructions: 

Wash and thinly slice squash. Arrange in fan pattern around plates. In small bowl whisk together all dressing ingredients, then toss with rice and spoon mixture over squash.