Asparagus Rice Salad
- 1 1/5 c. brown rice, short or long grained
- 2 1/3 c. water
- 1 bunch asparagus
- 3-4 cloves of garlic, minced
- 1/4 c. olive oil, divided
- 1/2 c. grated Parmesan cheese
- Juice of 1/2 a lemon
- Salt and black pepper
Combine the rice, water, and 1/4 t. salt in a medium pot and bring to a boil, covered, over medium high heat. When boiling, turn the heat down to low and cook for 40 minutes. Leave cover on for an additional 10 minutes.
Meanwhile, bring 1/2" of salted water to a boil in a wide saucepan. Cook the asparagus spears in a single layer in the water until just tender. Remove with tongs and dunk in ice water. Drain and cut into 1" pieces.
Toss prepared asparagus with rice in a large bowl. Sauté the garlic in 2 T. olive oil for one minute. Pour over the rice mixture and drizzle on an additional 2 T. of unheated olive oil, the lemon juice, and the grated Parmesan. Stir to combine. Add salt and pepper to taste.
Serve at room temperature or chilled.
By: | May 30, 2014 02:11 PM | Permalink
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