brown rice and asparagus salad

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Boil 1 1/2 cups brown basmati rice in a large amount of salted water for 22-25 minutes, until rice is tender. Drain and spread out on a large Silpat-lined baking sheet, then sprinkle with 2 tsp lemon juice. Let cool.

Cut 1 bunch asparagus into bite-size pieces, wash, spread on a plate, and microwave for 2 minutes. 

Make a dressing from:

1 shallot, minced

2 Tbsp fresh lemon juice

2 1/2 Tbsp hazelnut oil



Zest of one lemon, grated

Mix together in a large bowl:

the dressing

the cooked brown rice

cooked asparagus

1/4 cup chopped fresh parsley

2 Tbsp toasted pine nuts

1 Tbsp capers

2 ribs celery, diced

2 green onions, chopped

It’s not as flavorful as I would like–I’d probably increase the amount of dressing and maybe also the salty ingredients next time (feta would be great).


Written by orata

June 10, 2013 at 4:38 pm

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