I guess this is sort of a salad? I called it a salad in my head when I was planning it. It went through a couple of variations in my imagination on the train home from work, when I was thinking of something fun to do with our leftover brown rice. Some of the versions had chickpeas, some had goat cheese, and some had pine nuts.
What I ended up really wanting was the roasted asparagus and some tomato. It was the right decision.
Here’s what you need for two:
- about 2/3 lb. asparagus, trimmed and cut into 1 or 2-inch pieces
- 1 large heirloom tomato, cut into wedges
- olive oil (not extra virgin! these are cooked at too high of a temperature)
- kosher salt
- 1/4 cup diced red onion
- 2 cups cooked brown rice
- juice and zest of 1/2 lemon
- 1/4 cup feta crumbles
- 3-4 large basil leaves, chiffonaded
- freshly ground black pepper
- Nicer EVOO, for finishing
Toss the tomato and asparagus with 1-2 Tbsp. olive oil and a hearty sprinkle of kosher salt. Roast at 400 for about 20 minutes, or until you begin to see the evidence of charring on the surface.
Toss with brown rice , red onion, lemon zest and feta. Dress with lemon juice and a drizzle of your best olive oil. Top with fresh basil and loads of freshly ground black pepper.