Here's an interesting recipe (and a good chance to learn some cooking vocab)

Good morning everyone,

It's looking like we'll only get rain tomorrow with today being overcast. Then we'll see the sun again from Sunday, but it might be worth keeping an eye on the typhoon that's headed for Western Japan early next week. It looks like it'll miss us to the west, but you never know...
BROWN RICE SALAD WITH ASPARAGUS AND GOAT CHEESE

This fresh, hearty side dish will stand out among its richer, creamier counterparts on the table. We achieved perfectly cooked brown rice by boiling it in abundant water. Sprinkling the rice with bright lemon juice while it was still warm boosted its flavor.

To easily turn our brown rice into an appealing side salad, we stirred in crisp, browned bites of asparagus, more lemon juice, creamy goat cheese, and crunchy toasted almonds. We like the flavor of brown basmati rice, but any long-grain brown rice is acceptable. Look for asparagus that is bright green and firm.

Toast the almonds in a skillet (without any oil) set over medium heat, shaking the pan occasionally to prevent scorching.

Servings: 6-8

Start to finish: 1 hour, 15 minutes

Ingredients

1 1/2 cups long-grain brown rice

2 teaspoons salt

2 teaspoons lemon juice

1 tablespoon vegetable oil

450 grams asparagus, trimmed

Salt and pepper

2 1/2 tablespoons extra-virgin olive oil

1 shallot, minced

1 teaspoon grated lemon zest plus 2 tablespoons juice

110 grams goat cheese, crumbled

1/2 cup slivered almonds, toasted

1/4 cup chopped fresh parsley

Directions

Bring 3 quarts water to boil in large pot. Add rice and salt; cook, stirring occasionally, until rice is tender, 22 to 25 minutes. Drain rice, transfer to parchment paper-lined rimmed baking sheet, and spread into even layer. Drizzle rice with lemon juice and let cool completely, about 15 minutes.

Heat vegetable oil in 12-inch skillet over medium-high heat until shimmering. Add half of asparagus with tips pointed in 1 direction and remaining asparagus with tips pointed in opposite direction. Using tongs, arrange spears in even layer (they will not quite fit into single layer); cover and cook until bright green and still crisp, 2 to 5 minutes. Uncover, increase heat to high, season with salt and pepper, and continue to cook until tender and well browned on 1 side, 5 to 7 minutes, using tongs to occasionally move spears from center to edge of pan to ensure all are browned. Transfer to plate and let cool completely. Cut into 1-inch pieces.

Whisk olive oil, shallot, lemon zest and juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Transfer cooled rice to large bowl. Add asparagus, all but 2 tablespoons goat cheese, and dressing; toss to combine. Let stand for 10 minutes.

Add 1/3 cup almonds and 3 tablespoons parsley; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining almonds, reserved 2 tablespoons goat cheese, and remaining 1 tablespoon parsley; serve.

It looks pretty good, but if you ask me, it's big enough to be a main dish...or it could be something to take to a potluck party. What do you think?

Have a great day!

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