Best Lemon Asparagus Brown Rice Salad Recipes

Brown Rice Salad With Asparagus, Goat Cheese, and Lemon image

Provided by zeldaz51

Categories Brown Rice

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1 lb asparagus, trimmed
salt and pepper
2 1/2 tablespoons extra-virgin olive oil
1 shallot, minced
1 teaspoon grated lemon zest plus 2 tablespoons juice
1 1/2 cups brown rice, cooked according to Brown Rice for Salad
4 ounces goat cheese, crumbled (1 cup)
1/2 cup slivered almonds, toasted
1/4 cup chopped fresh parsley

Steps:

Heat vegetable oil in 12-inch skillet over medium-high heat until shimmering. Add half of asparagus with tips pointed in 1 direction and remaining asparagus with tips pointed in opposite direction. Using tongs, arrange spears in even layer (they will not quite fit into single layer); cover and cook until bright green and still crisp, 2 to 5 minutes. Uncover, increase heat to high, season with salt and pepper to taste, and continue to cook until tender and well browned on 1 side, 5 to 7 minutes, using tongs to occasionally move spears from center to edge of pan to ensure all are browned. Transfer to plate and let cool completely. Cut into 1-inch pieces.
Whisk olive oil, shallot, lemon zest and juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Transfer cooled rice to the bowl. Add asparagus, all but 2 tablespoons goat cheese, and dressing; toss to combine. Let stand for 10 minutes.
Add 1/3 cup almonds and 3 tablespoons parsley; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining almonds, reserved 2 tablespoons goat cheese, and remaining 1 tablespoon parsley; serve.

Lemon & Asparagus Brown Rice Salad image

Provided by Dancer

Categories Brown Rice

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

3 cups cooked brown rice, cold
2 cups cooked asparagus, cut into 1 inch pieces (about 10 oz.)
1/3 cup packed finely chopped mint
1/4 cup finely chopped parsley
1 teaspoon grated lemon, rind of
1/4 cup fresh lemon juice
1 clove garlic, finely chopped
2 tablespoons olive oil
salt, freshly ground black pepper

Steps:

In large serving bowl, stir together rice, asparagus, mint and parsley.
In small cup, stir together lemon peel, lemon juice and garlic, then stir it into rice mixture.
Stir in olive oil and salt and pepper to taste.
Cover and refrigerate up to 2 days.
Let stand at room temperature for 1 hour before serving.

Nutrition Facts : Calories 126.3, Fat 4.1, SaturatedFat 0.6, Sodium 9.4, Carbohydrate 20.2, Fiber 2.6, Sugar 0.8, Protein 3