Lemon & Asparagus Brown Rice Salad

Submitted by Dancer

"Leftover brown rice and cooked asparagus are perfect to make quick work of assembling this salad."

 

• Ready In: 15mins
• Ingredients: 9
• Serves: 8

ingredients

• 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

directions

1. In large serving bowl, stir together rice, asparagus, mint and parsley.
2. In small cup, stir together lemon peel, lemon juice and garlic, then stir it into rice mixture.
3. Stir in olive oil and salt and pepper to taste.
4. Cover and refrigerate up to 2 days.
5. Let stand at room temperature for 1 hour before serving.

Reviews

[Andrea384]

I didn't have any asparagus so I improvised with a cucumber. I added herbed goat cheese and a small bit of finely chopped shallot too. It tastes great. I'm looking forward to serving it tomorrow at a picnic with chicken salad sliders, deviled eggs and blueberry bars for dessert.