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Rice and Grilled Asparagus Salad Recipe

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Among salad recipes, this one is sure to please with its eclectic blend of ingredients that give it a decidedly Asian appearance and flavor.
Rice and Grilled Asparagus Salad
Directions
  • Heat grill to medium.
  • Lay asparagus on a baking sheet along with peppers, skin side up.
  • Sprinkle all with olive oil.
  • Lay asparagus spears and peppers skin side down on grill.
  • Cover, grill asparagus until lightly browned and crisp tender. Grill peppers until skin is blackened all over, about 7 minutes.
  • Remove asparagus to cutting board and place peppers in paper bag. Let cool, then peel skins off.
  • Cut asparagus and peppers into bite size pieces.
  • In food processor or blender, combine 1/4 cup oil, orange juice, garlic, ginger, orange zest, honey and wasabi powder. Process until smooth. Set aside.
  • Cook rice according to package directions. Add salt to rice.
  • When cooked, transfer to large bowl.
  • Pour dressing over hot rice and let stand, stirring occasionally, until cool.
  • Add asparagus pieces, pepper and orange pieces. Stir to combine.
  • Line a serving platter with red leaf lettuce.
  • Spoon rice salad in center. Top with nuts if desired.
  • May need to season with salt. Serve at room temperature.
  • If made night before, you may need to add a couple tablespoons orange juice if it seems dry.
Container: large serving bowl, small sauté pan, grill
Prep Time: 20 minutes
Cook Time: 15 minutes
Serving Size: cup
Servings: 4
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Ingredients
- 1 pound asparagus - trimmed
- 1/4 cup olive oil
- 1 yellow pepper, seeded, cut in half
- 1 red pepper, seeded, cut in half
- 1/4 cup orange juice - plus more if needed
- 1 clove garlic - chopped
- 2 tablespoons fresh ginger
- 2 tablespoons honey
- 1/2 orange - zested
- 1 orange - segmented and cut up
- 1/4 teaspoon wasabi powder
- 1 cup dry brown rice
- 3/4 teaspoon salt
- 1/3 cup mixed nuts, optional
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Rice and Grilled Asparagus Salad

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