This makes a great side dish with grilled meats or a delicious vegetarian main!
Course Salad, Side Dish
Keyword olives, oranges, rice
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
1/2poundasparagus spearscut into 1" pieces
1/2cupred onionfinely diced
1/2cupsun-dried tomatoes packed in oilwell drained
1/2cupkalamata olivespitted, quartered
2orangespeeled and supremed
For lemon vinaigrette
1lemonzested and juiced
1/4teaspoonfreshly ground black pepper
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 "al dente". 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.
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.
In a large bowl combine the blanched asparagus, onion, sun-dried tomatoes, kalamata olives and orange segments. Add cooled rice and toss to combine. Set aside.
In a small bowl combine the lemon zest and juice, garlic, dijon mustard, olive oil, kosher salt and black pepper. Whisk to combine. When emulsified 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.
Just before serving, add the basil and toss to combine. Serve on a bed of arugula.
If you're packing this for lunch, keep the arugula separate from the salad until you're ready to eat, so it doesn't wilt.