John Myers
Rice Salad with Green Asparagus
The perfect rice salad with green asparagus recipe with a picture and simple step-by-step instructions.
- 250 g Rice black
- 1 bunch Green asparagus
- 2 piece Oranges
- 1 bunch Parsley
- 2 tbsp Pistachio oil
- 1 tbsp White vinegar
- 1 teaspoon Mustard
- Seasoned Salt
- Salt pepper
- Cook the rice according to the instructions and let it cool (lukewarm is enough). I cook it in broth, as it gets a little more flavor then. The rice becomes a little softer when it soaks in the dressing. One should take that into account.
- Peel the asparagus in the lower third and cut into bite-sized pieces. Cook in boiling water (add salt, sugar and lemon juice) for about 8 minutes (I add the asparagus tips after 4 minutes so they don’t get so soft). Let cool down (lukewarm is enough).
- 1 Fillet or cut oranges.
- Dressing: squeeze 1 orange. Mix the juice with the vinegar and oil. I like to use the milk frother for this because it then makes an emulsion. It doesn’t work so well with the whisk. Add the mustard and spices and stir. You can be creative with the oil: whether olive oil, avocado, sesame, walnut, etc. … as you want. And also with the herbal salt, I always take a different one …
- Add the rice, asparagus and orange pieces to the dressing. Roughly chop the parsley and add to it. And if you don’t have any freshness at home, that’s not so dramatic. The 8 herb mixture frozen is a great alternative. The salad should be left to stand for at least 4 hours. Best if you prepare it a day in advance.
- Alternatively, you can also use white asparagus or plain natural rice or red rice.
- The salad is a great accompaniment to grilling, but also as a main course – served on “pick salad” – an eye-catcher. It keeps in the refrigerator for a good 2-3 days.
- Instead of oranges you can also use a snake cucumber. Then take the dressing with orange juice from the bottle or the simple mustard dressing. There are no limits to your imagination …. I wish you a lot of fun while cooking and I am looking forward to your feedback.
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