Brown Rice Salad with Asparagus, Goat Cheese, and Lemon from the July/August 2013 issue.
Instead of using our rice cooker, we followed CI's boiling method to cook the brown rice. CI determined the absorption method caused the rice to cook unevenly, but boiling the rice in water and then draining it (like pasta) produced evenly cooked rice and cut the cooking time a lot. They cooked 1.5 cups of rice in 3 quarts of water for 25 minutes then spread the rice out on a cookie sheet and sprinkled 2 tsp vinegar (or citrus juice) over it so the hot rice could absorb extra flavor (we used lemon juice). We used our "pasta pot" so we cooked our rice in about 4 quarts of water.
Our version of Brown Rice Salad with Asparagus, Goat Cheese, & Lemon:
1.5 c brown basmati rice
2 tsp lemon juice
Bring large pot of water to a boil. Add rice and salt. Cook 25 minutes. Drain rice. Spread the rice out on parchment lined cookie sheet and drizzle with lemon juice. Let rice cool completely.
1 Costco package of asparagus (about 2.5 lbs)
olive oil, salt, pepper
Place asparagus on foil lined cookie sheet. Drizzle with olive oil. Season with salt & pepper. Roast until desired tenderness. Cool. Cut into 1 inch pieces.
2.5 tbsp olive oil
1 tsp lemon zest
2 tbsp lemon juice
salt & pepper to taste
Whisk ingredients together. Can add 1 shallot, minced, to dressing if desired.
To make salad:
Combine cooked & cooled rice, roasted & cooled asparagus, and dressing. Season with salt & pepper. Place desired serving amount in a bowl/on a plate. Top with as much/little goat cheese as you like and as many/few toasted, slivered almonds as you like.
*The recipe calls for 1/4 c chopped fresh parsley. We would have used dried parsley and mixed it in with the rice & asparagus, but looking at the photos, I think we skipped/forgot the parsley.
*Suggested goat cheese amount: 4 oz (we used more)
*Suggested toasted, slivered almond amount: 1/2 c (we used a bit more)
CI recipe here.