IndustryEats

  • Recipes
    • Breakfast
    • Sandwiches
    • Pizza
    • Pasta
    • Seafood
    • Side Dishes
    • Salads
    • Soups
    • Breads
    • Desserts
  • Top 50 Food Blogs
You are here: Home / Salads / Asparagus Salad with Brown Rice, Feta Cheese & Lemon Recipe

Asparagus Salad with Brown Rice, Feta Cheese & Lemon Recipe

February 16, 2018

There’s nothing quite like a rustic salad. I absolutely love these types of salads and have prepared quite a few of them in the past three years. As a matter of fact, I posted each and every salad recipe right on this very blog. To view them, simply visit the Salads category. I’m proud to add this recipe to the list because its goodness fits in well with the others.

Asparagus Salad with Brown Rice, Feta Cheese & Lemon Recipe

The Recipe

This salad includes plenty of ingredients that will be sure to fill you up. Ingredients such as brown rice, feta cheese, asparagus, toasted pecans and more. The flavor is there too. The dressing is a lemon vinaigrette that works well with everything else. I enjoyed this dish as it was simple, easy to prepare and quite pleasing on the palate.

Ingredients

Serves: 4-6

2 Cups Long Grain Brown Rice
Salt
Ground Black Pepper
Zest from 1 Lemon
3 Tablespoons Lemon Juice
4 Teaspoons Extra-Virgin Olive Oil
1 Pound Asparagus, Ends Trimmed and Cut into 1-Inch Pieces
1 Shallot, Minced
2 Ounces Feta Cheese, Crumbled
1/4 Cup Pecans, Crushed and Toasted
1/4 Cup Parsley, Chopped

Step-by-Step Instructions

I’d like to thank America’s Test Kitchen for their wonderful resource called The Complete Mediterranean Cookbook. This recipe came out perfectly and I credit them with that.

Cook & Cool the Rice

For this step, follow the directions on your package of rice. For me, I brought five cups of water to a boil over high heat. I added a few pinches of salt to that water. Then, I added the rice, reduced the heat to low and let the rice simmer for 40 minutes. When it was finished, I added 1 tablespoon of lemon juice to the pot, mixed it in well and then spread the rice out on a large baking sheet to cool.

See also  Apple, Pecan, Feta Cheese & Cider Vinaigrette Salad Recipe

Cook the Asparagus

Warm a large skillet over medium heat. Add 1 tablespoon of olive oil to the skillet and then add the asparagus to it. Also add 1/4 teaspoon of salt and 1/4 teaspoon of pepper to the skillet as well.

Raw Asparagus in Skillet

Stir and cook for about four minutes, just until the asparagus begins to turn vibrant green and soften up a bit.


Cooked Asparagus in Cast Iron Skillet

When finished, remove the skillet from the heat.

Prepare the Vinaigrette

In a medium sized bowl, combine the remaining olive oil, lemon juice, lemon zest, a few pinches of salt and a few pinches of pepper.

Lemon Shallot Vinaigrette

Mix these ingredients well.

Combine Ingredients

In a large bowl, combine the cooled rice, asparagus and vinaigrette. Then, add in half of the feta cheese, parsley and pecans. Mix everything together well.

Brown Rice Salad

Plate & Serve

Transfer the contents of the bowl to a platter. Then, sprinkle the remaining cheese, parsley and pecans on top of the salad. Plate, serve and enjoy!

The Final Brown Rice Salad

I’m impressed by the texture and flavors of this salad and would definitely make it again. If you give this recipe a try, please let me know your thoughts in the comment section below. Thanks for reading!

Brown Rice and Feta Cheese Salad


Related posts:

  1. Avocado, Salmon & Feta with Toasted Pecans Salad Recipe
  2. Brown Rice Salad with Chopped Almonds, Goat Cheese & Asparagus Recipe
  3. Orzo Salad with Roasted Pepper, Black Olives & Feta Recipe
  4. Basmati Rice Salad with Oranges, Green Olives & Pecans Recipe
  5. Orzo & Basil Salad with Toasted Pecans and a Lemon Vinaigrette Recipe
See also  Avocado, Egg & Spinach Salad Recipe

Filed Under: Salads

About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Connect With Me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

RECEIVE MY POSTS BY EMAIL!

Interested in receiving my posts by email? This is your chance! Simply place your email address in the box below and I'll deliver each and every post I write directly to your inbox.

Recent Comments

  • olive ware on Top 50 Food Blogs & Bloggers
  • Neha Singh on Top 50 Food Blogs & Bloggers
  • Heirloom cookbooks on Top 50 Food Blogs & Bloggers
  • Home Cook on Apple, Pecan, Feta Cheese & Cider Vinaigrette Salad Recipe
  • Heirloom cookbooks on Top 50 Food Blogs & Bloggers

Copyright © 2025 · IndustryEats.com Food & Cooking Blog · Privacy Policy