Brown Rice Salad with Asparagus, Goat Cheese, and Lemon
By Adam RiedPublished on August 19, 2013
Time
1 1/4 hours
Yield
Serves 6 to 8
Ingredients
1 ½ cups long-grain brown rice 2 ½ teaspoons table salt, divided1 teaspoon grated lemon zest plus 2 teaspoons plus 2 tablespoons juice, divided1 tablespoon vegetable oil 1 pound asparagus, trimmed½ teaspoon pepper 2 ½ tablespoons extra-virgin olive oil 1 shallot, minced4 ounces goat cheese, crumbled (1 cup), divided½ cup slivered almonds, toasted, divided¼ cup chopped fresh parsley, divided
Before You Begin
Look for asparagus that is bright green and firm.
Instructions
- Bring 3 quarts water to boil in large pot. Add rice and 2 teaspoons salt; cook, stirring occasionally, until rice is tender, 22 to 25 minutes. Drain rice, transfer to parchment paper–lined rimmed baking sheet, and spread into even layer. Drizzle rice with 2 teaspoons lemon juice and let cool completely, about 15 minutes.
- Meanwhile, 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 lemon zest and remaining 2 tablespoons juice, olive oil, shallot, pepper, and remaining ½ teaspoon salt together in bowl. Transfer cooled rice to large bowl. Add asparagus, all but 2 tablespoons goat cheese, and dressing; toss to combine. Let stand for 10 minutes.
- Add ⅓ 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.
Time
1 1/4 hoursYield
Serves 6 to 8Ingredients
1 ½ cups long-grain brown rice
2 ½ teaspoons table salt, divided
1 teaspoon grated lemon zest plus 2 teaspoons plus 2 tablespoons juice, divided
1 tablespoon vegetable oil
1 pound asparagus, trimmed
½ teaspoon pepper
2 ½ tablespoons extra-virgin olive oil
1 shallot, minced
4 ounces goat cheese, crumbled (1 cup), divided
½ cup slivered almonds, toasted, divided
¼ cup chopped fresh parsley, divided
Test Kitchen Techniques
Ingredients
1 ½ cups long-grain brown rice
2 ½ teaspoons table salt, divided
1 teaspoon grated lemon zest plus 2 teaspoons plus 2 tablespoons juice, divided
1 tablespoon vegetable oil
1 pound asparagus, trimmed
½ teaspoon pepper
2 ½ tablespoons extra-virgin olive oil
1 shallot, minced
4 ounces goat cheese, crumbled (1 cup), divided
½ cup slivered almonds, toasted, divided
¼ cup chopped fresh parsley, divided
Test Kitchen Techniques
Ingredients
1 ½ cups long-grain brown rice
2 ½ teaspoons table salt, divided
1 teaspoon grated lemon zest plus 2 teaspoons plus 2 tablespoons juice, divided
1 tablespoon vegetable oil
1 pound asparagus, trimmed
½ teaspoon pepper
2 ½ tablespoons extra-virgin olive oil
1 shallot, minced
4 ounces goat cheese, crumbled (1 cup), divided
½ cup slivered almonds, toasted, divided
¼ cup chopped fresh parsley, divided
Test Kitchen Techniques
Why This Recipe Works
Brown rice salad often features grains that are gummy or tough, with a dull heavy dressing. We cook the rice using the pasta method, which ensures evenly cooked grains in half the usual amount of time. To season the rice, we dress it with vinegar or citrus juice while it is still warm. We then add bold mix-ins that contribute contrasting flavors and textures.
Before You Begin
Look for asparagus that is bright green and firm.
Instructions
- Bring 3 quarts water to boil in large pot. Add rice and 2 teaspoons salt; cook, stirring occasionally, until rice is tender, 22 to 25 minutes. Drain rice, transfer to parchment paper–lined rimmed baking sheet, and spread into even layer. Drizzle rice with 2 teaspoons lemon juice and let cool completely, about 15 minutes.
- Meanwhile, 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 lemon zest and remaining 2 tablespoons juice, olive oil, shallot, pepper, and remaining ½ teaspoon salt together in bowl. Transfer cooled rice to large bowl. Add asparagus, all but 2 tablespoons goat cheese, and dressing; toss to combine. Let stand for 10 minutes.
- Add ⅓ 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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