This herb-forward brown rice salad is just as nice eaten fresh as it is eaten as leftovers the next day. If you eat feta, a little crumbling of that would also be a great addition.
Servings: 6
Ingredients
3cupscooked and cooled medium-grain brown rice
500gasparagus
3-4radishesfinely sliced
handfulflat parsley roughly chopped
salsa verde
1cupmint leaves
1cupflat parsley leaves
2teaspoonsDijon mustard
2tablespoonscapers
1/2cup(125ml) extra virgin olive oil
2tablespoonslemon juice
the finely grated zest 1 lemon
Instructions
Bring a saucepan of salted water to the boil. Place cooked brown rice in a large bowl. Snap the ends off the asparagus, and place into the boiling water. Cook 45-60seconds until just tender, drain and plunge into iced water. Drain, cut in half on a diagonal and add to the bowl of rice, along with the sliced radishes and chopped parsley.
To make the salsa verde, combine mint and parsley in a food processor and pulse until finely chopped. In a bowl, combine mustard, chopped capers, lemon zest, juice and olive oil. Stir through chopped herbs, season well with salt. Stir salsa verde through the brown rice mixture, taste and adjust seasoning if needed.
Notes
This recipe was first created for and featured in Nourish Magazine NZ.