Author Notes
The flavors in this beautiful brown rice salad really pop! Sun-dried tomatoes, kalamata olives and bright, tangy orange segments – Yum! —garlic and zest
Ingredients
- For the salad:
-
1 cup
brown rice
-
1 teaspoon
kosher salt
-
5 cups
water
-
1/2 pound
asparagus spears, cut into 1" pieces
-
1/2 cup
diced red onion
-
1/2 cup
sun-dried tomatoes packed in oil, roughly chopped
-
1/2 cup
kalamata olives, pitted and quartered
-
2
oranges, supremed
-
1/2 cup
basil, thinly sliced or torn
-
6 ounces
arugula
- For the vinaigrette:
-
1
lemon, zested and juiced
-
2
cloves garlic, minced
-
1 tablespoon
olive oil
-
1/2 teaspoon
kosher salt
-
Teaspoon
freshly ground black pepper
Directions
-
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.
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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.
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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.
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Just before serving, add the basil and toss to combine. Serve on a bed of arugula
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