Description
This Asparagus and Brown Rice Salad is a light, healthy, and flavorful dish made with tender asparagus, hearty brown rice, and a tangy Dijon vinaigrette. Perfect as a side or light main course, it’s great for spring and summer meals.
Ingredients
- 1 cup uncooked brown rice
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the brown rice according to package instructions. Once cooked, fluff with a fork and let it cool.
- Bring a pot of salted water to a boil. Add the asparagus and cook for 1-2 minutes until bright green and tender-crisp. Drain and transfer to an ice bath to stop the cooking. Drain again and set aside.
- In a large bowl, combine the cooled rice, blanched asparagus, red onion, parsley, and dill.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the salad and toss to combine.
- Adjust seasoning with more salt and pepper if needed. Serve chilled or at room temperature.
Notes
- This salad can be made a day in advance and stored in the refrigerator.
- Try adding crumbled feta or goat cheese for extra flavor.
- Use other fresh herbs like basil or mint for variation.
- Quinoa can be substituted for brown rice if desired.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Salad
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
