Zesty Asparagus Rice Salad
—·Mediterranean
Zesty Asparagus Rice Salad
Ingredients
- 1 cup white long-grain rice, rinsed
- 2 cups vegetable stock
- 1 cinnamon stick
- 1 garlic clove, thinly sliced
- Pinch of saffron
- 1 bunch asparagus, trimmed, cut into 2cm lengths
- 2 cups frozen broad beans, thawed, peeled
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 tbsp chopped fresh chives
- 1/2 x 150g bag kale leaf and spinach mix
- 50g fetta, crumbled
- 1/3 cup pistachio kernels, toasted, roughly chopped
Instructions
3 steps
- 1
Place rice, stock, cinnamon, garlic and saffron in a large saucepan. Cover. Bring to the boil over medium-high heat. Reduce heat to low. Simmer for 12 minutes or until liquid is absorbed. Remove from heat. Place asparagus and beans on top of the rice. Stand, covered, for 5 minutes or until asparagus is bright green and just tender. Fluff rice with a fork to separate grains.
- 2
Meanwhile, place half of the lemon zest in a small bowl. Add lemon juice and oil. Season with salt and pepper. Stir to combine.
- 3
Transfer rice mixture to a large serving bowl or platter. Add lemon dressing, chives and kale mixture. Toss to combine. Top with fetta, pistachios and remaining lemon zest. Serve.
Progress
0 / 3 steps
