Vegetables and Salads

Asparagus & Red Rice Salad with Lemon Dressing

Recipe #1068 | Serves 4

• 1 cup uncooked red rice
• 1 lb asparagus, trimmed, peeled and cut diagonally into 1-inch pieces
• 1/4 cup pine nuts, toasted
• 1/4 cup mild-flavored extra-virgin olive oil
• 3 tbsp fresh lemon juice & 1/2 tsp of zest
• 1 tsp salt
• 1/2 cup scallions, diagonally sliced pepper and salt to taste
• 1/4 cup Parmigiano-Reggiano cheese, grated

1. Cook red rice, following instructions on rice bag.
2. Meanwhile, steam asparagus until tender (about 3 minutes). Remove from heat, rinse with cool water.
3. Toast the pine nuts over low heat, stirring constantly until golden brown.
4. Whisk together the oil, lemon juice, lemon zest, and pepper until blended in a large bowl.
5. Add the red rice, asparagus, and scallions; toss to blend. Sprinkle with the toasted pine nuts and grated cheese.