Spring Rice Salad
Ingredients
1 cup mixed rice {gluten free} Cooked according to directions
About 24 asparagus spears cut into 1/2″ to 3/4” segments {roughly 2 cups chopped}
1 cup peas freshly shelled or frozen {about 5 ounces}
1 bunch chives finely chopped {about 2-3 tablespoons}
1 cup walnuts toasted and chopped
2 hard-boiled eggs chopped
Dressing:
1 garlic clove minced finely
1 generous pinch of kosher salt
1 lemon juice only
1/3 cup extra-virgin olive oil
Directions
Salad:
Cook rice according to directions. Add rice to serving bowl.
Return the saucepan to the heat with about 1/2” of water and bring up to a boil. Salt the water and stir in the asparagus and peas and cook for just about 1 minute, just long enough for them to brighten up and lose a bit of their bite.
Drain and run under cold water to stop the cooking, and add to the rice.
To the rice, asparagus, and peas add chives and 1/2 cup of the walnuts.
Dressing:
Add the garlic, salt, lemon juice, and olive oil together and whisk to combine.
Drizzle on 1/2 of the dressing and toss to coat. Taste and add more dressing to your liking.
Before serving gently toss in additional walnuts and chopped egg.
