Spring Rice Salad With Lemon-dill Dressing

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare rice according to package directions using stock instead of water and omitting salt and butter. Set aside when done.
  • Meanwhile, chop vegetables and bring saucepan 3/4 full of water to boil. Add green beans and snow peas and blanch for about 4-5 minutes or until desired tenderness. Remove with slotted spoon and let cool.
  • Add asparagus to reserved water in saucepan and simmer until tender, about 10 minutes or until desired tenderness. Drain and let cool with other vegetables.
  • In large bowl wisk together lemon juice, olive oil, dill, garlic, salt and pepper.
  • Add rice and vegetables and toss.
  • Garnish with dill sprigs and lemon wedges if desired.
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