ASPARAGUS RICE SALAD

Asparagus Rice Salad image

Provided by Taste of Home

Categories Lunch

Time 30m

Number Of Ingredients 15

1 can (14-1/2 ounces) chicken broth
1/4 cup water
1 cup uncooked long grain rice
2 cups cut fresh asparagus (2-inch pieces)
3/4 cup frozen peas, thawed
3 green onions, sliced
1/3 cup pecan halves
2 to 4 tablespoons minced fresh cilantro
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons sour cream
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon white pepper
4 cups fresh spinach

Steps:

In a saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes or until tinder. Place 1 in. of water and asparagus in a skillet; bring to a boil. Reduce heat; cover and simmer for 2 minutes. Add peas; return to a boil. Reduce heat; cover and simmer for 2-3 minutes or until crisp-tender. Drain., In a large bowl, combine the rice, asparagus mixture, onions, pecans and cilantro; mix well. In a bowl, whisk the oil, lemon juice, sour cream, lemon zest, salt and pepper. Pour over rice mixture; toss to coat. Cover and refrigerate for 1-2 hours., Just before serving, line a platter with 1 cup of spinach. Tear remaining spinach; arrange over spinach leaves. Top with rice mixture.

Nutrition Facts :

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