Lemon & Asparagus Brown Rice Salad
- Ready In:
- 3 cups cooked brown rice, cold
- 2 cups cooked asparagus, cut into 1 inch pieces (about 10 oz.)
- 1⁄3 cup packed finely chopped mint
- 1⁄4 cup finely chopped parsley
- 1 teaspoon grated lemon, rind of
- 1⁄4 cup fresh lemon juice
- 1 clove garlic, finely chopped
- 2 tablespoons olive oil
- salt, freshly ground black pepper
- In large serving bowl, stir together rice, asparagus, mint and parsley.
- In small cup, stir together lemon peel, lemon juice and garlic, then stir it into rice mixture.
- Stir in olive oil and salt and pepper to taste.
- Cover and refrigerate up to 2 days.
- Let stand at room temperature for 1 hour before serving.
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