Asparagus Salad with Wild Rice and Pecan Nuts with Lemon Dressing
Salads • World
Description
Asparagus Salad with Wild Rice and Pecan Nuts with Lemon Dressing
Ingredients
- Asparagus 15 oz
- Butter 1 tablespoon
- Wild rice ½ cup
- Basmati rice 1 cup
- Frozen green bean pods 1 cup
- Chicken Broth 3½ cups
- Scallions 4 stalks
- Cilantro 3 tablespoons
- Fresh Mint 2 tablespoons
- Roasted Peanuts 1 cup
- Salt 1½ teaspoons
- Dessert Yogurt ½ cup
- Meyer Lemon Juice 1½ tablespoons
- Olive Oil 3 tablespoons
- Citrus Zest Mix 2 teaspoons
- Ground Black Pepper to taste
- Banana Leaves to taste
Step-by-Step Guide
Step 1
Cut the asparagus diagonally into small pieces. In a pot, bring 3 cups of water to a boil and add the asparagus, cooking until tender for 3 minutes. Drain the water into a bowl, rinse the asparagus under cold water, and dry.
Step 2
Melt the butter in a deep skillet over medium heat. Add both types of rice and stir for 1 minute. Add the broth and 1½ cups of the reserved asparagus water, bring to a boil, reduce the heat, cover, and cook until the rice is tender, about 40-50 minutes. Drain any excess liquid and dry the rice well.
Step 3
In a bowl, combine the rice, peas, asparagus, finely chopped green onions, cilantro, mint, slightly crushed nuts, and salt. Mix well.
Step 4
Combine the yogurt, lemon juice, zest, olive oil, and pepper. Drizzle over the salad and mix well, adding more salt, lemon juice, and pepper if needed.
Step 5
In a serving bowl, place the lettuce leaves and top with the salad.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!