An earthy, filling salad with a touch of sweetness. A combination of chewy, nutty brown rice, flavorful asparagus, fresh spinach, golden raisins, walnuts and feta cheese. All tossed with a bright lemony dressing.
Prep Time:10 mins
Cook Time:35 mins
Total Time:45 minutes
1 1/4 cup of brown rice – cooked according to package instructions.
2 cups of water
1 bunch of asparagus – about 1 pound – snap off the tough ends of the asparagus and discard. Chop the asparagus into bite size pieces.
1 tbs olive oil
1 large clove of garlic – minced
2 cups of fresh, baby spinach – chiffonade or roughly chopped
1/3 cup of raisins
1/3 cup of walnut pieces
2 oz of feta – diced
2 tbs olive oil
1 tbs lemon juice – about 1/4 to a 1/2 of a lemon
1/2 tsp of honey
6 twists of black pepper
Cook brown rice according to package instructions. When done, remove from heat and let brown rice sit with lid on for 10 minutes. After rice has rested for 10 minutes, turn it out onto a baking sheet so that it cools slightly before adding to salad.
While rice is cooking, chop asparagus and mince garlic.
In a frying pan over medium heat, add 1 tbs olive oil and minced garlic. Cook for 30 seconds, stirring so garlic doesn’t burn. Add chopped asparagus, tossing to coat with oil. Cover frying pan with lid, turn down heat to low and let asparagus cook for 5 minutes. Shake the pan occasionally as it cooks so the asparagus doesn’t just cook on one side. Test for doneness – asparagus may take longer to cook if it’s really thick asparagus. When done, add to a large bowl.
Chiffonade spinach (or give it a rough chop) and add it to the bowl.
Plump up raisins by putting them in a small bowl and adding a little hot water. Let sit for a couple of minutes and then strain. Add raisins to the bowl with the asparagus and spinach.
Add slightly cooled rice to salad.
Add walnuts to salad.
Add diced feta to salad.
Make dressing by whisking together olive oil, lemon juice, honey and pepper. Toss over salad to combine.