Spring Rice Salad

AuthorSylvieCategory, , DifficultyIntermediate

Have you ever used rice in a salad? It's such a wonderful idea! Rice is an amazing flavor carrier. I created this Spring rice salad to celebrate the gorgeous seasonal produce we have during this time of the year. Spring onions, arugula, asparagus, sweet juicy apricots, and let's not forget about goat cheese. For the dressing, I simply used great quality extra virgin olive oil, lemon juice, beautiful pomegranate molasses, and smashed garlic. This salad is full of flavor, quick to put together, and plays your tastebuds beautifully. It goes amazing with grilled chicken by the way. Check it out!

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
The Salad
 ¾ cup long grain rice
 ¼ tsp salt
 6 medium asparagus spears
 2 medium Spring onions
 6 large apricots
 3 cups packed baby arugula
  cup chopped walnuts
 ¼ cup small mint leaves, plus more for garnish
 60 g goat cheese
The Dressing
 1 medium garlic clove, smashed
 3 tbsp extra virgin olive oil
 Juice of 1 large lemon
 2 tbsp pomegranate molasses
 Salt to taste
 Black pepper to taste
1

Thoroughly wash the rice with cold water, until the liquid runs clear. Drain very well. This step is very important, so make sure you do not skip it! in a small saucepan, bring 1 1/4 cups of water to a boil. Add the drained rice and 1/4 tsp of salt. Bring to a boil again, cover, turn the heat to low, and cook for 15 minutes. Remove from heat and keep it covered for 5 minutes. Uncover and fluff with a fork. Set aside to cool completely.

2

Bring a medium pot of water to a boil. Blanch the asparagus for 1 minute only, then immediately submerge in ice water for 5 minutes. Drain and set aside.

3

While the rice is cooling down, finely slice the Spring onion, pit the apricots and cut them into small segments, then chop the asparagus into bite-sized pieces.

4

In a large serving bowl, add the cooled rice, arugula, asparagus, Spring onion, apricots, chopped walnuts, and mint leaves. Now add the smashed garlic, drizzle in the aromatic extra virgin olive oil, squeeze the lemon, and finish with the pomegranate molasses. Season with salt and black pepper. Gently mix, making sure that everything is coated and shiny. Taste, adjust the season and acidity.

5

Garnish with beautiful mint leaves, and crumble goat cheese all over the salad. Serve immediately!

Ingredients

The Salad
 ¾ cup long grain rice
 ¼ tsp salt
 6 medium asparagus spears
 2 medium Spring onions
 6 large apricots
 3 cups packed baby arugula
  cup chopped walnuts
 ¼ cup small mint leaves, plus more for garnish
 60 g goat cheese
The Dressing
 1 medium garlic clove, smashed
 3 tbsp extra virgin olive oil
 Juice of 1 large lemon
 2 tbsp pomegranate molasses
 Salt to taste
 Black pepper to taste

Directions

1

Thoroughly wash the rice with cold water, until the liquid runs clear. Drain very well. This step is very important, so make sure you do not skip it! in a small saucepan, bring 1 1/4 cups of water to a boil. Add the drained rice and 1/4 tsp of salt. Bring to a boil again, cover, turn the heat to low, and cook for 15 minutes. Remove from heat and keep it covered for 5 minutes. Uncover and fluff with a fork. Set aside to cool completely.

2

Bring a medium pot of water to a boil. Blanch the asparagus for 1 minute only, then immediately submerge in ice water for 5 minutes. Drain and set aside.

3

While the rice is cooling down, finely slice the Spring onion, pit the apricots and cut them into small segments, then chop the asparagus into bite-sized pieces.

4

In a large serving bowl, add the cooled rice, arugula, asparagus, Spring onion, apricots, chopped walnuts, and mint leaves. Now add the smashed garlic, drizzle in the aromatic extra virgin olive oil, squeeze the lemon, and finish with the pomegranate molasses. Season with salt and black pepper. Gently mix, making sure that everything is coated and shiny. Taste, adjust the season and acidity.

5

Garnish with beautiful mint leaves, and crumble goat cheese all over the salad. Serve immediately!

Spring Rice Salad
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