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–+ servings

Dill Rice Salad with Peas & Asparagus

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Serves: 6 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Ingredients

Dill Rice

  • 1 ½ cups Jasmine rice
  • 3 cups water
  • 2 tbsp olive oil
  • 1 tbsp dry dill
  • Salt to taste

Sauteed Peas & Asparagus

  • 1 cup frozen peas
  • 1 asparagus bunch cut into ½ inch pieces
  • 2 tbsp olive oil
  • Salt & pepper
  • 1 tsp lemon zest

Salad

  • 3 cups arugula
  • 4 oz feta cheese crumbled
  • ½ cup parsley chopped

Lemon Vinaigrette

  • ¼ cup olive oil
  • Juice from 1 lemon
  • 1 tsp lemon zest
  • 1 clove garlic minced
  • 1 tsp honey
  • 1 tsp dijon mustard
  • Salt & pepper

Directions

  1. Heat 2 tbsp of oil in a saucepan on medium heat and add the rice, dill and salt. Mix together for 1-2 minutes.
  2. Pour the water into the pot, cover and bring to a boil. Once boiling, reduce the heat to low and simmer for 20 minutes, until all of the water is absorbed. Set aside for 10 minutes, then fluff with a fork.
  3. While the rice cooks, heat a skillet on medium/high heat with 2 tbsp of oil. Once hot, add the chopped asparagus and cook for 7-8 minutes, stirring occasionally. Add the peas and a pinch of salt & pepper. Cook for another 5 minutes.
  4. Remove the pan from the heat and mix in 1 tsp of lemon zest.
  5. Prepare the vinaigrette by whisking all of the dressing ingredients together, or shaking them in a jar.
  6. To serve, I like to assemble the salad on a large platter. Start with the arugula mixed with ⅓ of the dressing. Layer the rice on top, then the sauteed peas & asparagus, crumbled feta cheese and parsley. Pour the remaining dressing over the top. Best served freshly made or at room temperature.
  7. If preparing a day in advance, refrigerate the rice and vegetables separately, then warm them and assemble the salad the day you serve it.