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
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.
Cut blanched asparagus into one to one and a half inch pieces.
Whisk together lemon juice and zest, shallot, salt and pepper, then stream in remaining 1/4 cup olive oil, whisking constantly to emulsify.
Combine rice, almonds, 3 oz of the goat cheese, and 2/3 of the dressing in a medium bowl. Season and mix well. Plate, and pile the blanched asparagus pieces on top. Drizzle the asparagus with remaining dressing, then sprinkle remaining goat cheese over the top.