In May when we were in the Republic of Georgia one of the dishes that appeared on the table at a few of the epic meals was called "rice salad," and it was basically white rice with fresh dill. I liked it, because it was delicious. This summer I've been experimenting with a Texas version of rice salad, and I've found a winning combination: I cook white rice according to the directions on the package, and then I add as much chopped cilantro as possible, the freshly squeezed juice of at least two limes, and some salt to make the flavor pop. It's a great side to anything my husband cooks on the grill, and it's healthier than any other starch I'd cook.
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