Thursday, May 17, 2012

Lemony Asparagus Confetti Salad


Please note that brown rice takes longer to cook than white rice. Plan your time accordingly, or cook the rice in advance. Using a rice cooker makes the job easier because you can turn your attention to the other ingredients while the cooker takes care of the rice. I find the rice cooker makes better rice than I can make by any other method and is well worth the money.
  • 3/4 cup uncooked brown rice (1 rice cup)
  • 1 tablespoon oil
  • 1 medium onion, chopped
  • 1 tablespoon fresh ginger, peeled and minced
  • 2 lbs. fresh asparagus, rinsed, trimmed and chopped into 1 inch pieces
  •  1 cup turnip or other fresh greens, rinsed and shredded
  • 1.5 cups precooked or (low-sodium) canned Great Northern beans, drained and rinsed
  • 2 tablespoons lemon juice
 Rinse and cook the rice according to package directions, or preferably cook in a rice cooker using the rice cooker's directions. While the rice cooks, prepare the other ingredients as follows:

 Heat up the oil in a large sauce pan over medium heat. Add the chopped onion and saute about 5 minutes until beginning to soften. Add the ginger and cook for three or four minutes more. Add the asparagus, cook for two minutes more, then add the greens and continue to cook for another minute or two until the greens just begin to wilt. Set aside until the rice has finished cooking.

When the rice is done, drain if necessary--this should be unnecessary if you used a cooker according to its directions. Stir the rice, the beans, and the asparagus mixture together in a large bowl. Drizzle the lemon juice over the mixture and stir well. Serve immediately or store in the refrigerator for up to three days. Serve warm or cold.

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