Nutty with a great chew, brown rice is a natural choice for hearty salads. This one pairs fresh, crisp-tender asparagus, creamy goat cheese and crunchy toasted almonds with brown rice in a bright, tangy lemon vinaigrette for a great contrast of flavors and textures.

Prep time: 5 min

Cook time: 25 min

Total time: 30 min

Brown Rice Salad with Asparagus and Goat Cheese
Copyright Recipe © 2015 Woodland Foods


serves 4


  1. Bring rice and 3 cups salted water to a boil. Cover, reduce heat to low and simmer, stirring occasionally, until grains are tender. Time will vary slightly depending on the variety of brown rice. Drain and spread grains on baking sheet to cool.

  2. Heat 1 tablespoon olive oil over medium heat, and cook asparagus until crisp-tender, about 2 minutes.

  3. Whisk together lemon juice and zest, shallot, salt and pepper, then stream in remaining 1/4 cup olive oil, whisking constantly to emulsify.

  4. Combine rice, asparagus, almonds and goat cheese in bowl, and gently toss with dressing.