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Recipes from Presv Carol Fasting Cookbook - Lemon Rice Salad with Peanuts

1/2 cup long grain rice, cooked,     3/4 teaspoons lemon zest,     3 tablespoons lemon juice,      6 tablespoons earth balance soy free margarine, melted,      1/2 cup parsley,      minced, three scallions, finely chopped,      1/2 cup dry roasted peanuts,      salt and pepper to taste.

 

Whisk together the best, juice, margarine, salt and pepper. Add the scallions and the parsley. Pour the mixture over the cooked rice and toss with the peanuts.