The salad is easier to mix if the cooked rice is hot, or at least warm. The flavors will come together better as well. If using leftover cooked rice, reheat gently first.

2 T water or stock
1 t grated lemon zest
2 T (fresh) lemon juice
1 T olive oil
2 t chopped fresh thyme or 1/2 t dried thyme
salt and pepper, to taste
2 c hot or warm cooked rice
1 c chopped or shredded radish
3/4 c shredded carrot
1/4 c golden raisins
3 T walnuts, toasted and chopped

1. Combine dressing ingredients (water or stock through salt and pepper).

2. Combine rice, radish, carrot and raisins. Drizzle with dressing and stir to combine. Taste for seasonings. Top with walnuts.