Wednesday, November 27, 2013

Rice salad

I don't get very excited about Rice Salad, but this one has a bit of a tangy kick and is better than the average.  If you are requested to bring a rice salad to a summer picnic, this one ain't too bad!  High praise, huh?

Rice Salad

Brown rice (I used basmati)
Lemon, juiced and zested
Asparagus, snapped
Olive oil
Salt and pepper
Shallot, minced
Feta cheese, chopped
Parsley (optional)

Boil or steam the rice until tender.  Mix in some lemon juice and set aside.  Cook and brown the asparagus in olive oil in a skillet over medium high heat until bright green and still crisp.  Set aside to cool and then cut into pieces.

In a glass cup, whisk together some olive oil, lemon juice and zest, the shallot, salt and pepper.  Place the rice in a serving bowl; add the dressing, asparagus, and some feta and almonds, reserving a few for the top.  Toss and top with parsley if desired.  

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