Asparagus Rice Salad

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We celebrated a big birthday for my Dad last weekend and I made this salad. It was easy and went well with everything at the party. This kind of rice salad is endlessly variable and wonderfully forgiving in terms of quantities. After the asparagus is gone for the year, steam or sauté whatever vegetables are in season and substitute them for the asparagus.

  • 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
This sounds tasty, thanks for sharing!


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