Spring Rice Salad
The recipe Spring Rice Salad can be made in around 20 minutes. This salad has 406 calories, 10g of protein, and 27g of fat per serving. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 6 and costs $1.53 per serving. It will be a hit at your Spring event. If you have peas, chives, kosher salt, and a few other ingredients on hand, you can make it. 316 people have tried and liked this recipe. It is brought to you by A Healthy Life for Me. With a spoonacular score of 96%, this dish is awesome. Similar recipes include Spring Vegetable-Rice Salad, Spring Wild Rice Salad Recipe, and Spring Rice Salad With Lemon-dill Dressing.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
About 24 asparagus spears, cut into 1/2" to 3/4” segments
1 bunch chives, finely chopped
1 garlic clove, minced finely
2 hard-boiled eggs, chopped
1 lemon, juice only
1 generous pinch of kosher salt
1/3 cup extra-virgin olive oil
1 cup peas, freshly shelled or frozen
1 cup mixed rice Cooked according to directions
1 cup walnuts, toasted and chopped
Equipment:
bowl
sauce pan
whisk
Cooking instruction summary:
Cook rice according to directions.Add rice to serving bowlReturn the saucepan to the heat with about 1/2 of water and bring up to a boil. Salt the water and stir in the asparagus and peas and cook for just about 1 minute, just long enough for them to brighten up and lose a bit of their bite.Drain and run under cold water to stop the cooking, and add to the rice.To the rice, asparagus, and peas add chives and 1/2 cup of the walnuts.Add the garlic, salt, lemon juice, and olive oil together and whisk to combine.Drizzle on 1/2 of the dressing and toss to coat. Taste and add more dressing to your liking.Before serving gently toss in additional walnuts and chopped egg.Serve and enjoy.
Step by step:
1. Cook rice according to directions.
2. Add rice to serving bowl
3. Return the saucepan to the heat with about 1/2 of water and bring up to a boil. Salt the water and stir in the asparagus and peas and cook for just about 1 minute, just long enough for them to brighten up and lose a bit of their bite.
4. Drain and run under cold water to stop the cooking, and add to the rice.To the rice, asparagus, and peas add chives and 1/2 cup of the walnuts.
5. Add the garlic, salt, lemon juice, and olive oil together and whisk to combine.
6. Drizzle on 1/2 of the dressing and toss to coat. Taste and add more dressing to your liking.Before serving gently toss in additional walnuts and chopped egg.
7. Serve and enjoy.
Nutrition Information:
covered percent of daily need
