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Zesty asparagus and rice salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Asparagus and rice salad with feta, pistachios, and lemon zest. Serve warm.
Ingredients:
  • 200.00 gm white long-grain rice, rinsed
  • 510.00 gm vegetable liquid stock
  • 1 cinnamon stick
  • 1 garlic clove, thinly sliced
  • Pinch of saffron
  • 1 bunch asparagus, trimmed, cut into 2cm lengths
  • 500.00 ml frozen broad beans, thawed, peeled
  • 20.00 ml lemon zest
  • 36.40 gm extra virgin olive oil
  • 20.00 ml chopped fresh chives
  • 1/2 x 150g bag kale leaf and spinach mix
  • 50g fetta, crumbled
  • 82.50 ml pistachio kernels, toasted, roughly chopped
Instructions:
  • In a large saucepan, combine rice, stock, cinnamon, garlic, and saffron. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 12 minutes until liquid is absorbed. Remove from heat, arrange asparagus and beans on top of the rice. Let sit covered for 5 minutes until asparagus is bright green and tender. Fluff rice with a fork before serving.
  • In a small bowl, combine half of the lemon zest with lemon juice and oil. Season with salt and pepper, then stir to mix.
  • Place the rice mixture in a large serving bowl or platter. Mix in the lemon dressing, chives, and kale. Toss everything together. Sprinkle with feta, pistachios, and the rest of the lemon zest. Enjoy!

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