Nothing beats this vibrant veggie packed rice salad! A light and refreshing recipe to enjoy all spring and summer.
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
In a large wide bowl, add your rice. Set aside.
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.
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.
Add ½ Tbsp. olive oil to the same skillet. Add your greens. Cook until tender, season with salt and pepper. Add to rice mixture.
Add in your radishes, roasted red peppers, and peas. Stir to combine.
Add your dressing. Toss to combine. Allow to marinate for 10 minutes before enjoying.
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
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.