**This recipe is from our Tastemakers interview with Shelley Klein Armistead. Read the full story here!**
- 6 cups cooked rice (I prefer a fluffier rice with a stew.)
- 3 - 4 cups chopped seasonal raw salad greens (mustard leaf, arugula, spinach, watercress, etc.)
- 3 cups lightly blanched peas
- Fold the salad greens and peas into the rice. Season with salt and pepper, and eat!
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