Springtime Rice and Asparagus Salad
Recipe from Better Homes and Gardens

The debut of tender asparagus stalks in the produce section is a sure sign that spring is just around the corner. Toss asparagus with rice and nuts to create this spirited side-dish salad.


Springtime Rice and Asparagus Salad

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Servings: Makes 6 side-dish servings.
Prep Time: 25 mins
Total Time: 4 hrs 10 mins
Related Categories: Asparagus, Easter Salads, Lunch Salad, Quick and Easy, Rice, Salad, Spinach, Spinach Salad, Spinach Salad, Summer, Summer Salads, Summer Salads, Summer Vegetables
 
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Ingredients
  • 1  14-ounce can
    chicken broth
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  • 1  cup
    long grain rice
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  • 10  ounces
    fresh asparagus, cut into 2-inch pieces (about 2 cups)
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  • 3/4  cup
    shelled fresh peas or frozen peas
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  • 1/3  cup
    pecan halves or slivered almonds, toasted
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  • 1/4  cup
    snipped fresh cilantro or parsley
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  • 3 
    green onions, sliced
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  • 1/4  cup
    olive oil or salad oil
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  • 1/2  teaspoon
    finely shredded lemon peel
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  • 3  tablespoons
    dairy sour cream or plain yogurt
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    ground white pepper
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  •  
    Fresh spinach leaves
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  • 3  cups
    torn fresh spinach
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  •  
    Twisted lemon slices (optional)
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  • 3  tablespoons
    lemon juice
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Directions
1.
Add enough water (about 1/4 cup) to broth to make 2 cups. In a saucepan bring broth to boiling. Add rice. Return to boiling; reduce heat. Cover; simmer about 15 minutes or until tender. Cool to room temperature.
2.
Meanwhile, in covered large saucepan cook asparagus in a small amount of boiling water for 2 minutes. Add peas; cook 2 to 3 minutes more or until crisp-tender. Drain. In large bowl combine cooled rice, asparagus and peas, nuts, cilantro or parsley, and green onions.
3.
In a small bowl combine oil, lemon peel, lemon juice, sour cream or yogurt, salt, and white pepper. Pour over rice mixture; toss to coat. Cover; chill in the refrigerator at least 3 hours. To serve, line a large platter with spinach leaves. Top with torn spinach, then rice mixture. Garnish with lemon slices, if desired. Makes 6 side-dish servings.
Nutrition information
Calories 280, Total Fat 13 g, Cholesterol 3 mg, Sodium 379 mg, Carbohydrate 33 g, Fiber 3 g, Protein 8 g. Daily Values: Vitamin A 42%, Vitamin C 53%, Calcium 11%, Iron 23%. Percent Daily Values are based on a 2,000 calorie diet
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This quick, high-fiber side dish goes well with grilled chicken or beef. Make it when asparagus, basil, spinach, and fennel are at their best freshest best with bright green colors.

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