Springtime Rice And Asparagus Salad

Recipe Ingredients

1		Chicken broth - (14 1/2 oz)
1 cup	160g / 5.6oz	Long-grain rice
10 oz	284g	Asparagus - cut 2" pieces
3/4 cup	177ml	Frozen peas
1/2 cup	73g / 2.6oz	Pecan halves - toasted
1/4 cup	4g / 0.1oz	Snipped cilantro or parsley
3		Green onions - sliced
4 tablespoons	60ml	Olive oil
1/2 teaspoon	2.5ml	Finely-shredded lemon peel
3 tablespoons	45ml	Lemon juice
3 tablespoons	45ml	Plain yogurt
1/4 teaspoon	1.3ml	Ground white pepper
		Fresh spinach leaves
3 cups	120g / 4.2oz	Torn fresh spinach leaves
		Lemon slices - twisted, (optional)

Recipe Instructions

Add enough water (about 1/4 cup) to broth to make 2 cups. In a saucepan bring broth to boiling. Add rice. Return to boiling; reduce heat. Cover; simmer about 15 minutes, or until tender.

Meanwhile, cook asparagus, covered, in a small amount of boiling water for 2 minutes. Add peas; cook 2 to 3 minutes more, or until crisp-tender. Drain.

In a large bowl combine cooled rice, asparagus and peas, nuts, cilantro or parsley, and onions. In a small bowl combine oil, lemon peel, lemon juice, yogurt, pepper, and 1/4 teaspoon salt. Pour over rice mixture; toss to coat. Cover; chill thoroughly.

To serve, line a large platter with spinach leaves. Top with torn spinach, then rice mixture. Garnish with lemon, if desired.

Source:
Better Homes And Gardens Magazine - Apr, 1993 issue - submitted by Sally Vog, Springfield, OR

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.