Spring Rice Salad With Lemon-dill Dressing

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup basmati rice or 1 cup long grain rice
• 2 cups vegetable stock
• 1/2 lb green beans, trimmed and cut into 1 inch pieces
• 1/2 lb sugar snap pea, trimmed
• 1/2 lb asparagus, trimmed and cut into 1 inch pieces
• 3 -4 tablespoons fresh lemon juice
• 1 -2 tablespoon extra virgin olive oil
• 3 tablespoons fresh dill, chopped
• 1 garlic clove, minced
• salt and pepper, to taste
• lemon wedge (optional)
• fresh dill sprig (optional)

Recipe

• 1 prepare rice according to package directions using stock instead of water and omitting salt and butter. set aside when done.
• 2 meanwhile, chop vegetables and bring saucepan 3/4 full of water to boil. add green beans and snow peas and blanch for about 4-5 minutes or until desired tenderness. remove with slotted spoon and let cool.
• 3 add asparagus to reserved water in saucepan and simmer until tender, about 10 minutes or until desired tenderness. drain and let cool with other vegetables.
• 4 in large bowl wisk together lemon juice, olive oil, dill, garlic, salt and pepper.
• 5 add rice and vegetables and toss.
• 6 garnish with dill sprigs and lemon wedges if desired.