Weeknight Cooking

Sara Moulton's Rice, Radish & Snap Pea Salad with Seared Beef

June 10, 2011

Everyday Family Dinners by Sara Moulton

In the video above, the legendary Sara Moulton stops by to share a recipe from her IACP award-winning Everyday Family Dinners cookbook, plus tips on everything from knife size (go big!) to boiling rice the lazy way.

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Get her refreshing and substantial recipe for Rice, Radish & Snap Pea Salad with Seared Beef from her IACP award-winning cookbook Sara Moulton's Everyday Family Dinners (and save and print it) here. Check out her iPhone app, "Sara's Kitchen," out later this summer, and the new season of "Sara's Weeknight Meals," coming to public television in October.

This week's video was shot and edited by our buddy Drew Lavyne, the founder/director of Six Minute Stories and the producer of the super helpful Teach Me Sushi iPhone app.


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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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meredith June 19, 2011
wow! this brought back a rush of memories, thanks sara,I had dropped the rice salad from my rotation, I love your update of this recipe. Sara your so down to earth, funny to say you "ripped this off" from caras and rowe, you were the chef!! Great to see you on Food 52
boulangere June 18, 2011
Made this for a large group tonight. Everyone loved the range of flavors and textures. Several non-radish people, some terrified of wasabi, in the end all agreed each ingredient was essential to the perfect whole.
boulangere June 14, 2011
I just noticed that the scallions don't appear on the ingredient list ; )
Kristen M. June 14, 2011
Thanks for the heads up, boulangere! It should be fixed now (it's 4 medium scallions, by the way).
boulangere June 14, 2011
Thank you!
Declan'sDad June 13, 2011
Tried your recipe at home this weekend to great success! I've always had a testy relationship with radishes, but they really work with the beef here. Thanks for the make-again.
Veronica June 13, 2011
I love Sara Moulton and like "NakedBeet" I really miss her on the Food Network. She is an excellent teacher and I learned a lot from her....unlike the current line up on the Food Network. I hope to see her cooking with you again.
EmilyC June 13, 2011
Made the salad yesterday and enjoyed cold leftovers for lunch today; this recipe is a keeper. LOVE this method of cooking rice...it worked like a charm.
NDBecks June 13, 2011
Love rice; love the idea; love Sara Moulton! Trying te recipe this week. :)
helicopterina June 12, 2011
Terrific recipe - look forward to trying. And love the "little people" knife comment!
NakedBeet June 12, 2011
Sara Moulton was the only reason I used to watch Food Network, back when it was about food and not about celebrity. Glad to see she's still cooking!
boulangere June 12, 2011
I'm with you!
GoodFoodie June 13, 2011
mcs3000 June 12, 2011
Awesome video. Love Sara Moulton because she always includes so many great tips. She never forgets the home cook is her audience. And my next knife will be a 10". Congrats, Sara and Amanda on your IACPs - so well deserved!
boulangere June 12, 2011
I have to admit that the title didn't interest me terribly, but I went ahead and watched the charming video, and it looks fantastic. I'd love to try this. Thank you all.
boulangere June 13, 2011
On the menu for a class on Food for a Crowd this weekend. Thanks so much.
boulangere June 13, 2011
Appropriate attribution of course.
boulangere June 13, 2011
LOVE turning people on to food52.
lloreen June 10, 2011
Doesn't the rice get soggy? I would love to do this as my rice inevitably burns...but it just seems too good to be true.
Amanda H. June 10, 2011
It doesn't get soggy if you slightly undercook it like pasta -- because you add a fair amount of dressing, which the rice soaks up.
EmilyC June 10, 2011
Love the tip for cooking rice. Would this same technique work for other grains that traditionally call for covering the pot and simmering until all of the liquid is absorbed? Like barley? And thanks for the recipe: it's on the menu for this weekend.
Amanda H. June 10, 2011
Yes, it would.