This delicious brown rice salad has unexpected ingredients like pine nuts, citrus, asparagus and kalamata olives. Enjoy the Sicilian salad as a vegan main course or tasty side dish with your favorite grilled meats or seafood.
Fill a medium saucepan halfway with water (4-5 cups) add salt and bring to a boil. Add rice and reduce heat to a vigorous simmer for 25-30 minutes, until rice is cooked. Strain rice through a sieve and return it to the saucepan. Cover and set aside for 10 minutes, then remove the lid and let the rice cool to room temperature. Fluff with a fork.
BLANCH AND SHOCK ASPARAGUS:
Meanwhile, make an ice bath by adding ice and water to a medium bowl, set aside. Fill a small saucepan halfway with water and bring to a boil. Add asparagus and cook for 3-4 minutes until slightly tender and bright green. With a slotted spoon, transfer asparagus to the ice bath to stop the cooking and preserve the bright green color. Drain the asparagus on paper towels.
TOAST PINE NUTS:
Toast the pine nuts by heating a small skillet over medium high heat. When it gets hot, add the pine nuts and use a wooden spoon to mix the nuts, until they brown and become fragrant. Do NOT step away as pine nuts can burn quickly.
MAKE THE LEMON VINAIGRETTE:
In a small bowl combine the lemon zest and juice, garlic, dijon mustard, olive oil, kosher salt and black pepper. Whisk until the dressing is emulsified.
ASSEMBLE THE SALAD:
In a large bowl combine the cooled brown rice, blanched asparagus, red onion, tomatoes, kalamata olives, chick peas and orange segments. Toss quickly to combine.
TO SERVE:
Toss in the toasted pine nuts and chopped parsley. Add 3-4 tablespoons of the dressing to the rice salad and toss well. (If it needs more dressing, add it 1 tablespoon at a time, so that it's lightly coated). Serve.
FOR ADVANCE PREP:
Assemble the brown rice salad, but leave the pine nuts, parsley and dressing separate. Just before serving add the remaining ingredients and toss to combine.
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Notes
Any leftover vinaigrette can be used for a green salad or to dress steamed veggies.