Brown rice salad has fresh, hearty appeal

2 teaspoons lemon juice Asparagus and vinaigrette: 1 tablespoon vegetable oil 1 pound asparagus, trimmed Salt and pepper 2½ tablespoons extravirgin olive oil 1 shallot, minced 1 teaspoon grated lemon zest plus 2 tablespoons juice 4 ounces goat cheese, crumbled (1 cup) ½ cup slivered almonds, toasted ¼ cup chopped fresh parsley

Bring 3 quarts water to boil in large pot. Add rice and salt; cook, stirring occasionally, until rice is 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, 2 to 5 minutes. Uncover, increase heat to high, season with salt and pepper, and continue to cook until tender and well browned on one 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, 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 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, 11 g protein, 41 g carbohydrates, 4 g fiber, 2 g sugar, 16 g fat (4 g saturated), 8 mg cholesterol, 861 mg sodium