Brown Rice Salad

This Brown Rice Salad is a delightful and nutritious dish that highlights the nutty flavor and chewy texture of long-grain brown rice. The salad features a delightful combination of fresh asparagus, tangy lemon, creamy goat cheese, and crunchy almonds, all brought together with a zesty lemon dressing. Perfect as a refreshing side dish or a light main course, this salad is a wonderful addition to any mealtime spread or a great option for a quick and satisfying lunch. The method used in this recipe ensures that the brown rice remains perfectly cooked, not turning gummy or overcooked. The combination of flavors and textures makes this salad a hit among both rice and vegetable lovers.

SERVES 4 TO 6

INGREDIENTS:

• 1½ cups long-grain brown rice
• Salt and pepper
• 1 teaspoon grated lemon zest plus 3 tablespoons juice
• 3½ tablespoons extra-virgin olive oil
• 1 pound asparagus, trimmed
• 1 shallot, minced
• ½ cup slivered almonds, toasted
• ¼ cup minced fresh parsley
• 4 ounces goat cheese, crumbled (1 cup)

INSTRUCTIONS:

1. Cook the Brown Rice: In a large pot, bring 4 quarts of water to a boil. Add the brown rice and 2 teaspoons of salt. Cook the rice, stirring occasionally, until it is tender, which takes about 22 to 25 minutes. Drain the rice and spread it onto a rimmed baking sheet. While the rice is still warm, drizzle it with 1 tablespoon of lemon juice. Let the rice cool completely for about 10 minutes, and then transfer it to a large bowl.
2. Cook the Asparagus: In a 12-inch skillet, heat 1 tablespoon of olive oil over medium-high heat until it shimmers. Add the asparagus, arranging half of the tips in one direction and the other half in the opposite direction. Shake the pan gently to distribute the spears evenly (they won’t quite fit in a single layer). Cover and cook until the asparagus is bright green and still crisp, which takes about 5 minutes.
3. Brown the Asparagus: Uncover the skillet, increase the heat to high, and season the asparagus with salt and pepper. Cook, moving the spears around with tongs as needed, until they become tender and well-browned on one side, which takes about 5 to 7 minutes. Transfer the asparagus to a cutting board, let it cool, and then cut it into 1-inch pieces.
4. Prepare the Dressing: In a small bowl, whisk together the remaining 2½ tablespoons of olive oil, minced shallot, lemon zest, remaining 2 tablespoons of lemon juice, ½ teaspoon of salt, and ½ teaspoon of pepper.
5. Assemble the Salad: Drizzle the lemon dressing over the cooled rice. Add the cut asparagus and all but 2 tablespoons of crumbled goat cheese to the rice and toss to combine. Let the salad sit for 10 minutes to allow the flavors to meld.
6. Finish the Salad: Add ⅓ cup of toasted almonds and 3 tablespoons of minced parsley to the salad and toss to combine. Season the salad with salt and pepper to taste. Sprinkle the remaining almonds, goat cheese, and parsley over the top before serving. Enjoy the Brown Rice Salad warm or at room temperature.

TIPS:

• Cooking the Brown Rice: Boil the brown rice in a large pot of water and cook until tender. Stir the rice occasionally during cooking to ensure even cooking and prevent sticking. Once cooked, drain the rice, spread it on a baking sheet to cool rapidly, and drizzle with lemon juice while warm to infuse it with a fresh citrusy taste.
• Preparing the Asparagus: For tender and well-browned asparagus spears, cook them in a skillet with olive oil, salt, and pepper. Make sure to arrange them evenly in the pan to avoid overcrowding, which could lead to uneven cooking.
• Toasting Almonds: To add a delightful crunch, toast the slivered almonds in a dry skillet over medium heat until they turn golden and release a nutty aroma. Keep a close eye on them, as they can burn quickly.
• Adding Goat Cheese: The creamy and tangy goat cheese complements the other flavors in the salad. Crumble the goat cheese and mix it gently into the rice salad, allowing it to meld with the other ingredients.
• Letting It Sit: After assembling the salad, allow it to sit for about 10 minutes to let the flavors blend. This resting time enhances the taste and texture of the dish.