Springtime rice salad
- Number of Servings: 8
Ingredients
1 cup Arborio rice1/2 pound medium asparagus1 cup shelled English peas, from about 1 pound fresh peas2 pounds fresh fava beans2 tablespoons plus 2 teaspoons lemon juiceSea salt, preferably gray salt, and freshly ground black pepper1/2 cup extra-virgin olive oil1/2 cup thinly sliced basil leaves2 tablespoons chopped flat-leaf Italian parsley1 tablespoon grated lemon zest1/2 cup small diced turkey1/4 cup freshly grated Pecorino Romano
Bring a large pot of salted water to a boil. Add rice, stir, and adjust heat to maintain a simmer. Cook, stirring occasionally to prevent any grains from sticking to the pot, until the rice is just barely done, about 15 minutes. It will continue to cook as it cools. Drain the rice well and spread it out on a tray to cool quickly.
Bring another large pot of salted water to a boil. Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where it becomes tough. Repeat with the remaining spears. Discard the tough ends and cut the tender part into 1/3-inch lengths. Blanch asparagus and peas together in the boiling water for 1 minute and 30 seconds, then lift out with a strainer and transfer to a paper towel lined baking sheet to cool.
Shell the fava beans, then blanch the unpeeled beans in the same boiling water for about 3 minutes. Drain, transfer them to a paper towel lined baking sheet to cool. Peel the fava beans by pinching open the loose skin; the peeled bean should slip out easily.
Put the lemon juice in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil.
In a large bowl, combine the cooled rice, asparagus, peas, fava beans, basil, parsley, lemon zest, ham and cheese. Toss with your hands to blend. Pour the dressing over the salad (you may not need it all) and toss gently. Taste and adjust seasoning.
Note: You can blanch everything ahead, but don't dress until just before serving.
Serving Size: makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BRATSSCRAPPY.
Bring another large pot of salted water to a boil. Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where it becomes tough. Repeat with the remaining spears. Discard the tough ends and cut the tender part into 1/3-inch lengths. Blanch asparagus and peas together in the boiling water for 1 minute and 30 seconds, then lift out with a strainer and transfer to a paper towel lined baking sheet to cool.
Shell the fava beans, then blanch the unpeeled beans in the same boiling water for about 3 minutes. Drain, transfer them to a paper towel lined baking sheet to cool. Peel the fava beans by pinching open the loose skin; the peeled bean should slip out easily.
Put the lemon juice in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil.
In a large bowl, combine the cooled rice, asparagus, peas, fava beans, basil, parsley, lemon zest, ham and cheese. Toss with your hands to blend. Pour the dressing over the salad (you may not need it all) and toss gently. Taste and adjust seasoning.
Note: You can blanch everything ahead, but don't dress until just before serving.
Serving Size: makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BRATSSCRAPPY.
Nutritional Info Amount Per Serving
- Calories: 224.4
- Total Fat: 12.0 g
- Cholesterol: 0.0 mg
- Sodium: 328.1 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 7.0 g
- Protein: 9.3 g
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