Spinach Rice Salad (vegan)
Author -Yields: 4 servings
Ingredients
- 1 cup dry long-grain brown rice (180g; you can also use short-grain brown rice)
- 1/2 pound asparagus, tough ends trimmed (225)
- 2 tablespoons olive oil
- 1 tablespoon tahini
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 tablespoon finely chopped shallot (optional)
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 2 cups (heaping) baby spinach, roughly chopped (60g)
- 1 cup grape or cherry tomatoes, halved
Instructions
- Place the rice in a fine-mesh sieve and rinse under cold running water for about 15 seconds. Bring a large pot of water to a boil. Add the rice and boil (like pasta) until tender, 35 to 40 minutes, then remove the rice from the heat. Drain the rice and return it to the pot. Cover and allow it to steam for 5 minutes. Uncover the pot and fluff the rice gently with a fork. Re- cover and set aside for 30 minutes. At this point, the cooked rice can be transferred to an airtight container and stored for the fridge for up to two days, before you proceed with the rest of the recipe.
- Fill a large pot with a few inches of water and fit it with a steamer basket. Bring the water to a boil. Turn the heat to low. Place the asparagus stalks in your steamer basket, cover the pot, and steam until very fork tender, yet still bright green and crisp, 4 to 10 minutes (this will depend greatly on the thickness of your asparagus stalks). Remove the steamer basket from the pot and allow the stalks to cool enough for you to handle them. Cut them into 2-inch pieces.
- In a small bowl, whisk together the oil, tahini, lemon juice, mustard, shallot (if using), salt, and freshly ground black pepper to taste.
- When the rice is ready, place it into a large mixing bowl. Add the cooked asparagus, spinach, and tomatoes. Pour the vinaigrette over the salad ingredients. Mix well. Add a little extra olive oil, lemon, salt or pepper as needed. Serve or store.