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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Fresh asparagus makes this salad special. It's one of my favorite salads to serve in spring. Ingredients:
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 peel |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
4 cups fresh spinach |
Directions:
1. 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.
2. 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 peel, salt and pepper. Pour over rice mixture; toss to coat. Cover and refrigerate for 1-2 hours.
3. Just before serving, line a platter with 1 cup of spinach. Tear remaining spinach; arrange over spinach leaves. Top with rice mixture.
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