Brown Rice Salad With Asparagus, Goat Cheese, and Lemon

Submitted by zeldaz51

"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."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 6-8

ingredients

• 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. 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. 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. 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.