Spring Radish Fattoush

In a small saucepan, combine the rice, 1¼ cups water, and a pinch of salt. Bring rice to a boil, reduce heat to low, cover, and cook until rice is tender all the water is absorbed, about 30 to 35 minutes. Turn off heat, and leave covered for 5 minutes. Fluff rice with a fork.

While the rice is cooking, preheat the oven to 350°F. Trim the dark green stems and fronds from the fennel bulb. Discard the stems. Rough chop the fronds. Next, halve the bulb, cut out the v-shaped core from the bulb, and discard the core. Thinly slice the fennel. Transfer sliced fennel and fronds into a large bowl.

Halve the cherry tomatoes. Thinly slice the cucumber and scallions. Add the chopped vegetables to the bowl with the fennel. Place whole wheat pita bread directly on oven rack to toast, about 3 to 5 minutes. It should be crisp.

Mince one radish. Peel and mince 1 garlic clove. Transfer both to a medium bowl. Halve the lemon and juice it into the bowl with the radish and garlic. Add 1 tbsp sumac, 1 tsp dried mint, and 2 tbsp of olive oil. Whisk to combine your vinaigrette.

To make the salad, thinly slice the remaining radishes and their greens, and add to the vegetable bowl. Tear the parsley leaves and tender stems and add to the vegetables. Tear large pieces of romaine and also add to the bowl. Break the toasted pita into pieces and toss them into the salad bowl. Drizzle in sumac vinaigrette, sprinkle with salt and pepper, and toss well to combine.

Into the cooked rice, stir remaining 2 tsp dried mint and 1 tbsp olive oil. Season with salt and pepper. Divide radish fattoush between large plates and sprinkle with remaining sumac. Serve with minted rice. Dig in!