I am kind of obsessed with red rice lately. It gets its vibrant colour from an antioxidant called anthocyanin, which is believed to have properties that can reduce inflammation, allergy, prevent risks of cancer and help in weight management. This versatile grain can be substituted in place of any other rice varieties and goes well with most meats and vegetables. It’s delicious nutty flavour and crunchy texture makes it especially yummy in rice based salads like this one. Here, it is especially delicious paired with crunchy walnuts, sweet currants, fresh asparagus, and tossed it with a lemon vinaigrette. Enjoy!
Red Rice Salad
Serves: 6 servings
Ingredients
- 1 cup red rice
- ½ bunch asparagus, rough ends snapped off
- ½ toasted chopped walnuts
- 6 green onions, white and light green parts, chopped
- 3 tablespoons chopped chives
- ½ cup currants
- 2 tablespoons fresh lemon juice
- 4 tablespoons olive oil
- ½ teaspoon sea salt
- fresh ground pepper
- ½ cup shaved pecorino cheese
Instructions
- Cook rice according to package directions.
- While rice is cooking, bring a large pot of salted water to a boil. Blanch the asparagus for 2-3 minutes, drain and put in an ice bath to cool.
- Place green onions, chives, currants, toasted walnuts, lemon juice, olive oil, salt, pepper, and honey in a medium bowl.
- Cut the asparagus into ¼ inch pieces and add to the bowl. Stir well.
- Add the cooled rice and mix to combine well. Taste and add more salt or lemon juice if needed.
- Top with shaved pecorino and serve.
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