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.
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  • 1 pound asparagus - trimmed
  • 1/4 cup olive oil
  • 1 yellow pepper - seeded and cut in half
  • 1 red pepper - seeded and 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 - the zest only
  • 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
Container:large serving bowl, small sauté pan, grill
20 mins
15 mins
35 mins
  • Heat the grill to medium.
  • Lay the asparagus and the peppers (skin side up) on a baking sheet and sprinkle with olive oil; then lay the asparagus spears and peppers (skin side down) on the heated grill.
  • Cover and grill the asparagus until lightly browned and crisp tender. Grill the peppers until the skin is blackened all over, about 7 minutes.
  • Remove the asparagus to a cutting board and place the peppers in a paper bag. Let cool, then remove the skins.
  • Cut the asparagus and the peppers into bite-size pieces.
  • In food processor or blender, combine the olive oil, orange juice, garlic, ginger, orange zest, honey, and wasabi powder. Process until smooth. Set the dressing aside.
  • Cook the rice according to the package directions. Add the salt to the rice.
  • Transfer the cooked rice to large bowl.
  • Pour the dressing over hot rice and stir occasionally until the rice is cool.
  • Add the asparagus, pepper, and orange pieces. Stir to combine with the other ingredients.
  • Line a serving platter with red leaf lettuce.
  • Spoon the rice salad in center. Top with nuts if desired.
  • You may need to season the salad with salt. Serve the salad at room temperature.
  • If the salad is made the night before, you may need to add a one or two tablespoons of orange juice if it seems too dry.
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