Rice & Asparagus Salad
Felicia
ingredients
- 1 (14 1/2 ounce) can chicken broth
- 1 cup long-grain rice
- 10 ounces asparagus, cut into 2-inch pieces (about 2 cups)
- 3/4 cup shelled peas or frozen peas
- 1/3 cup pecan halves or slivered almonds, toasted
- 1/4 cup snipped cilantro or parsley
- 3 green onions, sliced
- 4 tablespoons olive oil or salad oil
- 1/2 teaspoon finely shredded lemon peel
- 3 tablespoons lemon juice
- 3 tablespoons sour cream or plain yogurt
- 1/4 teaspoon ground white pepper
- 3 cups torn fresh spinach
- Twisted lemon slices (optional)
directions
- 1
Add enough water to broth to make 2 cups. In a saucepan, bring broth to boiling. Add rice. Return to boiling; reduce heat. Cover; simmer about 15 minutes or until tender.
- 2
Meanwhile, cook asparagus, covered, in a small amount of boiling water for 2 minutes. Add peas; cook 2 to 3 minutes more or until crisp-tender. Drain.
- 3
In a large bowl combine cooled rice, asparagus, and peas, nuts, cilantro or parsley, and onions.
- 4
In a small bowl, combine oil, lemon peel, lemon juice, sour cream, pepper, and 1/4 teaspoon salt. Pour over rice mixture; toss to coat. Cover & chill.
- 5
To serve, line a large platter with spinach leaves. Top with torn spinach, then rice mixture. Garnish with lemon, if desired.
Source: Dawna Lee
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