Asparagus Rice Salad Recipe

5 1 2
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Asparagus Rice Salad Recipe

Read Reviews
5 1 2
Publisher Photo
Fresh asparagus makes this salad special. It's one of my favorite salads to serve in spring.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + chilling

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

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 peel, 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.
Originally published as Asparagus Rice Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p162

Nutritional Facts

3/4 cup: 286 calories, 15g fat (3g saturated fat), 5mg cholesterol, 413mg sodium, 33g carbohydrate (3g sugars, 4g fiber), 6g protein.

  • 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
  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.
Originally published as Asparagus Rice Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p162

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MY REVIEW
150113 User ID: 2070798 65912
Reviewed Jun. 2, 2008

"I used 2 Tbl of oil, 3 Tbl sour cream (light sour cream) and almost 1/4 C. lemon juice, and a splash of water. This gave me more dressing to work with, and made it a little lighter, I also used whole wheat rice. My family loved it."

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