Nothing beats this vibrant veggie packed rice salad! A light and refreshing recipe to enjoy all spring and summer.
Ingredients
4 C Ralston Basmati Rice, cooked and cooled
3 ½ Tbsp. bulk olive oil, divided
1 bunch organic asparagus
8 oz. mushrooms of choice, sliced (we used Oyster and Chestnut)
1 bunch organic greens of choice, or radish topped, washed well and dried
3-4 organic radishes, sliced
½ jar Mediterranean Organic Fire Roasted Red Peppers, patted dry and diced
1 ½ C Woodstock green peas, thawed
Herbed Vinaigrette, recipe follows
Preparation
Step 1
In a large wide bowl, add your rice. Set aside.
Step 2
Preheat oven to 400. Toss asparagus with 1 Tbsp. olive oil, salt, and pepper. Place on a baking sheet and roast for 10-12 minutes. Remove from oven, allow to cool, then dice each into thirds. Add to your rice.
Step 3
In a skillet, add your other 2 Tbsp. olive oil. Once hot, add your mushrooms. Sauté for 3-4 minutes over medium heat. Season with salt and pepper. Add your mushrooms to your rice.
Step 4
Add ½ Tbsp. olive oil to the same skillet. Add your greens. Cook until tender, season with salt and pepper. Add to rice mixture.
Step 5
Add in your radishes, roasted red peppers, and peas. Stir to combine.
Step 6
Add your dressing. Toss to combine. Allow to marinate for 10 minutes before enjoying.
Ingredients
1-2 organic shallots, minced
2-3 cloves organic garlic, minced
¼ C organic flat leaf parsley, minced
¼ C organic dill, minced
2 Tbsp. organic lemon juice
1 Tbsp. Woodstock Dijon Mustard
Salt and pepper to taste
Pinch of red pepper flakes
1/3 C bulk olive oil
Preparation
Step 1
To make your dressing, add everything except the olive oil to a bowl, stir to combine. Slowly drizzle in your olive oil while whisking with the other hand until fully incorporated.