• 1 quart white rice
• 2 quarts unsalted chicken stock   or water
• 2 pounds sugar snap peas
• 2 red bell peppers
• 1 bunch scallions
• 1/2 cup red onions , diced
• 6 Tbsp. sherry vinegar
• 1/2 cup olive oil
• Kosher salt and black pepper

In a pot over medium-high heat, bring rice and stock to a simmer. Cover, reduce heat to low, and cook for 20 minutes. Uncover and let stand for 5 minutes. Empty rice onto baking sheet; season with olive oil, salt, and pepper. Let cool.

Meanwhile, trim peas by cutting ends and removing string along seam.

Blanch peas in salted, boiling water, and then cool in an ice bath (see asparagus recipe for blanching instructions). Drain and set aside.

Cut bell pepper into 1/8- by 1-inch strips. Cut scallions on 45-degree bias and into 1/8-inch lengths (greens only).

Combine ingredients in a mixing bowl and season to taste with sherry vinegar, salt, and pepper.