Brown Rice Salad With Asparagus, Goat Cheese, And Lemon

Ingredients

  • 1.5 cups long-grain brown rice

  • salt

  • pepper

  • 1 tsp grated lemon zest

  • 3 Tbsp lemon juice

  • 3.5 Tbsp extra-virgin olive oil

  • 1 lb asparagus, timmed and cut into 1 inch pieces

  • 1 shallot, minced

  • 1/2 cup goat cheese, crumbled

  • 1/4 cup slivered almonds, toasted

  • 1/4 cup minced fresh parsley

Make

  1. Bring 4 quarts water to boil, add rice and 1.5 tsp salt and cook until rice is tender (~25-30 min). Drain rice, spread onto baking sheet and drizzle with 1 Tbsp lemon juice. Let cool completely (~15 min)
  2. Heat 1 Tbsp oil in skillet over high-heat until just smoking, add asparagus, 1/4 tsp salt, and 1/4 tsp pepper. Cook until asparagus is browned and tender and then transfer to plate to cool
  3. Whisk 2.5 Tbsp oil, lemon zest, 2 Tbsp lemon juice, shallot, 1/2 tsp salt, and 1/2 tsp pepper in large bowl
  4. Add rice, asparagus, goat cheese, almonds, and parsley. Gently toss and let sit for 10 minutes

TIME | 1 hours

YIELD | 6 servings

TAGS | Mediterranean, Salad, Vegetarian

NOTES |

  • Try to find asparagus that is not very thick