All the fresh taste of California! You may use Wehani rice in this recipe, which is a hybrid grown in California. When cooked it turns a deep russet color. The flavors here are earthy and complex. Adapted from The New Basics Cookbook, a great find!.
Cook rice according to directions on package. You should have about 3 cups. Allow it to cool to room temperature.
Combine the rice, radishes, bell pepper, red onion, beets, chives, and dill in a large bowl. Toss well.
Make the dressing:
Whisk the vinegar, horseradish, mustard, sugar, salt, and pepper together in a small bowl. Gradually add the oil, whisking until it is smooth.
Pour the dressing over the rice mixture and toss until well blended. Serve immediately, or cover and refrigerate for a few hours to blend the flavors. Enjoy!