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    You are in: Home / Recipes / Brown Rice Salad With Asparagus, Goat Cheese, and Lemon Recipe
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    Brown Rice Salad With Asparagus, Goat Cheese, and Lemon

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Zeldaz's Note:

    From Cook's Illustrated, July 1, 2013 My husband said after I gave him a taste (before the cheese even went in), "I could eat that for a month". The brown rice cooks much faster and stays firm when it's cooked like pasta in a large amount of water so each grain absorbs the water evenly on all sides. " Boiling the rice (versus simmering it) also speeds up cooking because boiling water contains more energy than simmering water. " Water is precious here, so I plan to try making this with leftover cooked rice in the future, just to compare. I recommend their method for the first time you try this recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 tablespoon vegetable oil
    • 1 lb asparagus, trimmed
    • salt and pepper
    • 2 1/2 tablespoons extra-virgin olive oil
    • 1 shallot, minced
    • 1 teaspoon grated lemon zest plus 2 tablespoons juice
    • 1 1/2 cups brown rice, cooked according to Brown Rice for Salad
    • 4 ounces goat cheese, crumbled (1 cup)
    • 1/2 cup slivered almonds, toasted
    • 1/4 cup chopped fresh parsley

    Directions:

    1. 1
      Heat vegetable oil in 12-inch skillet over medium-high heat until shimmering. Add half of asparagus with tips pointed in 1 direction and remaining asparagus with tips pointed in opposite direction. Using tongs, arrange spears in even layer (they will not quite fit into single layer); cover and cook until bright green and still crisp, 2 to 5 minutes. Uncover, increase heat to high, season with salt and pepper to taste, and continue to cook until tender and well browned on 1 side, 5 to 7 minutes, using tongs to occasionally move spears from center to edge of pan to ensure all are browned. Transfer to plate and let cool completely. Cut into 1-inch pieces.
    2. 2
      Whisk olive oil, shallot, lemon zest and juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Transfer cooled rice to the bowl. Add asparagus, all but 2 tablespoons goat cheese, and dressing; toss to combine. Let stand for 10 minutes.
    3. 3
      Add 1/3 cup almonds and 3 tablespoons parsley; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining almonds, reserved 2 tablespoons goat cheese, and remaining 1 tablespoon parsley; serve.

    Ratings & Reviews:

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    Nutritional Facts for Brown Rice Salad With Asparagus, Goat Cheese, and Lemon

    Serving Size: 1 (122 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 381.5
     
    Calories from Fat 175
    46%
    Total Fat 19.5 g
    30%
    Saturated Fat 5.6 g
    28%
    Cholesterol 14.9 mg
    4%
    Sodium 113.3 mg
    4%
    Total Carbohydrate 41.9 g
    13%
    Dietary Fiber 4.3 g
    17%
    Sugars 2.2 g
    8%
    Protein 11.6 g
    23%

    The following items or measurements are not included:

    juice

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