BROWN RICE IS NICE
Asparagus, almonds and goat cheese add flavour and texture
This fresh, hearty side dish will stand out among its richer, creamier counterparts on any buffet table.
We achieved perfectly cooked brown rice by boiling it in abundant water. Sprinkling the rice with bright lemon juice while it was still warm boosted its flavour.
To easily turn our brown rice into an appealing side salad, we stirred in crisp, browned bites of asparagus, more lemon juice, creamy goat cheese, and crunchy toasted almonds. We like the flavour of brown basmati rice, but any long-grain brown rice is acceptable. Look for asparagus that is bright green and firm.
Toast the almonds in a skillet (without any oil) set over medium heat, shaking the pan occasionally to prevent scorching.
Brown Rice Salad with Asparagus and Goat Cheese
Makes 6 to 8 servings Brown rice:
1 cups long-grain brown rice 2 teaspoons salt
2 tsp lemon juice Asparagus and vinaigrette:
1 tablespoon vegetable oil 1 pound asparagus, trimmed Salt and pepper
2 tbsp extra-virgin olive oil 1 shallot, minced
1 tsp grated lemon zest plus 2 tbsp juice
4 ounces goat cheese, crumbled cup slivered almonds, toasted cup chopped fresh parsley
Start to finish: 75 minutes Bring 3 quarts water to boil. Add rice and salt; cook, stirring occasionally, until tender, 22 to 25 minutes. Drain rice, transfer to parchment paper-lined rimmed baking sheet, and spread into even layer. Drizzle rice with lemon juice and let cool completely, about 15 minutes.
Heat vegetable oil in 12-inch skillet over medium-high heat until shimmering. Add half of asparagus with tips pointed in one 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, two to five minutes. Uncover, increase heat to high, season with salt and pepper, and continue to cook until tender and well browned on one side, using tongs to occasionally move spears from centre to edge of pan to ensure all are browned. Transfer to plate and let cool. Cut into 1-inch pieces.
Whisk olive oil, shallot, lemon zest and juice, ½ teaspoon salt, and ½ teaspoon pepper together in bowl. Transfer cooled rice to large 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.
Per serving: 347 calories (148 calories, or 43 per cent from fat); 16 grams fat (4 g saturated); 8 milligrams cholesterol; 861 mg sodium; 41 g carbohydrate; 4 g fibre; 2 g sugar; 11 g protein.