Recipe is from Salad Days, by Amy Pennington, reprinted with permission from publisher. Here, rice is first steamed and then baked in the oven giving it a kaleidoscope of texture in every bite -- chewy, crispy, soft -- that is undeniably entrancing. Then the rice is tossed with a bevy of herbs, lime zest, and sweet snap peas, adding lightness to every bite. It's a delicious meal to make ahead and have ready for pack-and-go lunches, as the rice maintains the texture over time.