Another delightful recipe courtesy of Chef Eric…
Brown Rice and Spring Vegetable Salad:
1 cup uncooked brown rice
2 Tbl extra virgin olive oil
1 cup sliced crimini mushrooms
1 bunch of asparagus, chopped
2 scallions, sliced
½ cup frozen peas, thawed
Zest and juice of 1 lemon
2 Tbl finely chopped flat leaf parsley
Salt and pepper to taste
- Cook the brown rice with 2 cups of water and a pinch of salt, according to rice package directions. Allow to cool.
- Sauté mushrooms and asparagus in the olive oil until tender. Add the scallions, peas, lemon juice, and parsley. Season with salt and pepper. Toss with the rice and serve.