Lemon Asparagus Brown Rice Salad Food

LEMON-HERB RICE SALAD

Steps:

• Remove 2 wide strips zest from 1 lemon with a vegetable peeler. Combine 1 strip zest with the vegetable oil in a small saucepan over medium heat and cook until the edges of the zest turn slightly golden, about 5 minutes. Let the lemon oil cool.
• Meanwhile, cook the rice as the label directs, adding the remaining strip lemon zest to the water. Transfer the rice to a large bowl, discarding the zest, and fluff with a fork. Let cool to room temperature.
• Meanwhile, make the dressing: Juice both lemons into a medium bowl. Add the vinegar, brown sugar, 1 1/4 teaspoons salt and 1/2 teaspoon pepper and whisk until the sugar dissolves. Discard the zest from the lemon oil, then whisk the oil into the dressing. Add the onion slices and let marinate 15 minutes.
• Add the carrot, cucumber, peanuts, cilantro, mint, basil and watercress to the bowl with the rice. Add the dressing mixture and gently toss. Per Serving: Calories: 378; Total Fat: 15.5 grams; Saturated Fat: 1 gram; Protein: grams; Total carbohydrates: 55 grams; Sugar: 4 grams; Fiber: 1.5 grams; Cholesterol: 0 milligrams; Sodium: 159 milligrams

RICE SALAD WITH ASPARAGUS AND PEAS

Steps:

• Finely mince garlic and anchovies together with 1 teaspoon salt on a cutting board until a paste forms. Transfer to a bowl; whisk in vinegar and oil.
• Cook rice in a pot of salted boiling water until tender, about 13 minutes. Add asparagus and peas; cook until crisp-tender, about 2 minutes. Drain and transfer to bowl with vinaigrette.
• Add onion and radicchio, toss to combine, and season with salt. Let stand 30 minutes. Add basil, toss to combine, and let stand 30 minutes more before serving.

LEMON-ASPARAGUS RICE

Steps:

• Heat the olive oil in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes. Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes. Add the water, butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes.
• Meanwhile, slice off the tough ends of the asparagus stalks and discard them. Cut the spears on a diagonal into 1-inch lengths. Fill a large non-reactive pot with a steamer rack with 1/2 inch water, place the pot over medium heat, and bring the water to a simmer. Add the asparagus, cover, and cook until just tender, 4 to 5 minutes.
• Transfer the cooked rice to a serving bowl and toss in the asparagus. Season with salt and pepper and serve.

BROWN RICE SALAD WITH ASPARAGUS, GOAT CHEESE, AND LEMON

Steps:

• Heat vegetable oil in 12-inch skillet over medium-high heat until shimmering. Add half of asparagus with tips pointed in 1 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 to taste, and continue to cook until tender and well browned on 1 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, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Transfer cooled rice to the 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.

LEMON & ASPARAGUS BROWN RICE SALAD

Steps:

• In large serving bowl, stir together rice, asparagus, mint and parsley.
• In small cup, stir together lemon peel, lemon juice and garlic, then stir it into rice mixture.
• Stir in olive oil and salt and pepper to taste.
• Cover and refrigerate up to 2 days.
• Let stand at room temperature for 1 hour before serving.

HAM STEAKS WITH ASPARAGUS-RICE SALAD

Steps:

• Mix the mayonnaise, sour cream, chives and mustard in a bowl.
• Bring a saucepan of water to a boil. Add the rice, 1/2 teaspoon salt and a few grinds of pepper; reduce the heat to low and simmer until almost tender, about 15 minutes. Add the asparagus and simmer until the rice and asparagus are tender, about 3 more minutes. Drain in a fine-mesh sieve and rinse under cold water, stirring gently to remove excess water. Transfer to a large bowl and stir in the lemon juice and half of the prepared chive sauce; season with salt and pepper.
• Heat the butter in a large nonstick skillet over medium-high heat. Add the ham steaks, overlapping as necessary, and cook, flipping occasionally, until golden, about 5 minutes. Sprinkle the brown sugar over the ham and cook, flipping often, until the sugar melts. Season with pepper. Serve with the rice salad, the remaining chive sauce and lemon wedges.

RICE, ASPARAGUS AND CUCUMBER SALAD

Steps:

• In a medium saucepan, bring 1 3/4 cups water to boil. Add rice; return to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool to room temperature.
• Cook asparagus in a large saucepan of boiling salted water until tender, about 1 minute. Drain and rinse with cold water to cool. Cut the asparagus into 1-inch pieces. Add asparagus, cucumber and green onions to rice.
• Whisk together the mustard, sugar, vinegar, dry mustard, oil and chopped dill. Cover salad and dressing separately. Refrigerate until chilled.
• Pour dressing into salad and season with salt and pepper. Line large bowl with lettuce and mound salad in bowl. Garnish with dill sprigs.

LEMON ASPARAGUS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste.
• Roast in preheated oven until lightly browned at the tips, about 15 minutes.
• Meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. Heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.

MINTY SUMMER RICE SALAD

Steps:

• Drop the rice into a pan of boiling salted water and cook for 10 minutes. Toss in the asparagus and cook for a further 3-4 minutes until the rice is completely cooked and the asparagus is only slightly crunchy. Drain into a sieve and hold under the cold tap until cool.
• When the rice is cold, stir in the red pepper, oil, lemon zest and juice, mozzarella and mint leaves. Season well.

SUPER-QUICK BROWN RICE WITH ASPARAGUS, CHICKPEAS, AND ALMONDS

Steps:

• Pop Trader Joe's frozen brown rice in the microwave, or make a batch of rice the traditional way.
• While rice is cooking, make the dressing by whisking together half of the chopped garlic, tahini, lemon zest, lemon juice, and 3 tbs. olive oil.
• Add the hot water to thin a bit, and then 2 teaspoons salt. Set aside.
• Add 3 tbs. olive oil to a big skillet over medium-high heat, swirling to coat the pan.
• Be sure the chickpeas are completely dry, or they'll spit at you during this next step!
• Add the chickpeas and a sprinkling of salt. Let the beans saute for a couple minutes, until they get a toasty little crust on them.
• Add remaining garlic and onions. Stir for a minute.
• Stir in the asparagus with another pinch or two of salt, then cover with a lid for a minute to steam until the asparagus softens a touch.
• Uncover and stir in the rice and almond slivers, reserving a few almonds for garnish.
• Adjust seasonings, adding more salt if needed.
• Serve family-style in a big bowl drizzled with a few tablespoons of the tahini dressing, letting each person add more dressing to their tastes.
• Watch as this magical concoction disappears before your eyes!

CLASSIC LEMON TART

Steps:

• Make the crust: In a small saucepan over medium heat, melt the butter. (If you like, you can let the butter cook until it browns and smells nutty, 2 to 4 minutes longer.)
• Whisk together flour, confectioners' sugar and salt in a medium bowl. Drizzle in melted butter and, using a spatula, mix until well combined. Press this into the bottom and up the sides of a 9-inch tart pan, using a measuring cup if you like to flatten the tart shell and make sure it's even. Place in the freezer for at least 30 minutes and up to 2 months (wrap in plastic if storing for more than 4 hours).
• Heat oven to 350 degrees. Line tart dough with a piece of foil or parchment paper and fill with pie weights, dry beans or rice. Bake for 15 minutes, then remove the foil and weights and continue to bake until the crust is very lightly golden at the edges and baked through on the bottom, 10 to 15 minutes longer. Transfer to a rack to cool. (Tart shell can be made up to 1 day ahead and kept at room temperature.)
• Make the curd: Put butter, lemon zest, lemon juice and sugar in a heavy saucepan over medium heat. Cook until butter is melted and mixture is hot, 4 to 5 minutes.
• In a medium bowl, beat together eggs, yolks and salt. Whisk the hot mixture gradually into the eggs to temper them. Then pour everything back into the saucepan and return to medium-low heat. Cook, whisking constantly, until mixture thickens enough to coat the back of a wooden spoon (170 degrees; do not overcook, or it will curdle), about 5 minutes. Pour through a fine-meshed sieve into a bowl. Taste and add a bit more sugar if you like. It should taste tart but balanced.
• Spread the curd (it's OK if it's still warm) into the tart shell, spreading it evenly with a small offset spatula or butter knife. Return to the oven to bake until the curd is just set along the edges but still jiggly in the center, about 7 to 15 minutes. (It will continue to firm up as it cools.) Transfer back to the wire rack to cool completely, at least 2 hours, before serving. If the curd still looks a little loose after cooling, you can chill the tart for an hour or two before serving. Note that it's a soft curd but shouldn't be runny.