Ingredients
Scale
- 1 cup brown rice
- 1 teaspoon kosher salt
- 1/2 pound asparagus spears (cut into 1″ pieces)
- 1/2 cup red onion (finely diced)
- 1/2 cup sun-dried tomatoes packed in oil (well drained)
- 1/2 cup kalamata olives (pitted, quartered)
- 2 oranges (peeled and supremed)
- 1/2 cup fresh basil
- 6 ounces (baby arugula)
For lemon vinaigrette
- zest and juice of one lemon
- 2 cloves garlic (minced)
- 1 tablespoon dijon mustard
- 4 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Fill a medium saucepan halfway with water (4-5 cups) add salt and bring to a boil. Add rice and reduce heat to a vigorous simmer for 25-30 minutes, until rice is “al dente”. Strain rice through a sieve and return it to the saucepan. Cover and set aside for 10 minutes, then remove the lid and let the rice cool to room temperature.
- Meanwhile, make an ice bath by adding ice and water to a medium bowl, set aside. Fill a small saucepan halfway with water and bring to a boil. Add asparagus and cook for 3-4 minutes until slightly tender and bright green. With a slotted spoon, transfer asparagus to the ice bath to stop the cooking and preserve the bright green color. Drain the asparagus on paper towels.
- In a large bowl combine the blanched asparagus, onion, sun-dried tomatoes, kalamata olives and orange segments. Add cooled rice and toss to combine. Set aside.
- In a small bowl combine the lemon zest and juice, garlic, dijon mustard, olive oil, kosher salt and black pepper. Whisk to combine. When emulsified add 3-4 tablespoons of the dressing to the rice salad and toss well. If it needs more dressing, add it 1 tablespoon at a time, so that it’s lightly coated.
- Just before serving, add the basil and toss to combine. Serve on a bed of arugula.
Notes
If you’re packing this for lunch, keep the arugula separate from the salad until you’re ready to eat, so it doesn’t wilt.
- Category: Salad
- Cuisine: Sicilian-Inspired