Brown Rice Salad With Asparagus, Goat Cheese, and Lemon

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READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon vegetable oil
  • 1
    lb asparagus, trimmed
  • salt and pepper
  • 2 12
    tablespoons extra-virgin olive oil
  • 1
    shallot, minced
  • 1
    teaspoon grated lemon zest plus 2 tablespoons juice
  • 1 12
    cups brown rice, cooked according to Brown Rice for Salad
  • 4
    ounces goat cheese, crumbled (1 cup)
  • 12
    cup slivered almonds, toasted
  • 14
    cup chopped fresh parsley
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DIRECTIONS

  • 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.
  • 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.
  • 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.
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