Brown Rice Salad with Asparagus and Goat Cheese
A chewy, nutty grain salad with charred asparagus and creamy goat cheese
Why This Recipe Works
Boiling the rice like pasta removes excess starch, ensuring individual grains stay distinct and chewy rather than gummy. Dressing the rice with lemon juice while it is still warm allows the grains to absorb bright acidity before cooling.
Instructions
Bring a large pot of salted water to a boil. Add the rice and cook, stirring occasionally, until tender, about 30 to 35 minutes.
Drain the rice well and spread it in an even layer on a rimmed baking sheet. Drizzle with the first tablespoon of lemon juice while the rice is still hot, then set aside to cool completely.
Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat until the oil shimmers. Add the asparagus and cook, stirring occasionally, until tender and well-browned, about 5 to 7 minutes, then transfer to a plate to cool.
Whisk the remaining 2 tablespoons of olive oil, remaining 2 tablespoons of lemon juice, lemon zest, and shallot in a small bowl. Season the dressing with salt and pepper to taste.
Combine the cooled rice, browned asparagus, goat cheese, toasted almonds, and parsley in a large serving bowl. Pour the dressing over the top and toss gently until the ingredients are evenly coated.
Serve at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 3 days.
