I love a rice based salad and this asparagus bean rice salad is no exception. It’s hearty enough to take to work for lunches, whilst still being full of flavour and packed with greens. It is super simple to whip up too – seriously, what’s not to love.
Ingredients List
- 1 cup rice
- 2 cups vegetable stock
- 1 cinnamon stick
- Pinch of saffron
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2 bunches of asparagus
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200g green beans
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2 cups broad beans
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Zest and juice of a lemon
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2tbs olive oil
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1/4 cup fresh chives
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1/4 cup fresh parsley
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100g baby spinach
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50g rocket
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1/3 cup pistachios
Steps
- Combine the rice, vegetable stock, cinnamon stick and saffron and stir to combine. Cook using your favourite rice cooking method (I use my rice cooker) then remove from heat and fluff with a fork
- Meanwhile, chop the asparagus into 2-3cm pieces and remove the ends from the green beans
- Cook the asparagus, green beans and broad beans in a large saucepan until just tender, then refresh under cold water
- Pod the broad beans, then toss the asparagus and beans through the rice
- Combine the lemon zest and juice in a jug with the olive oil and whisk to combine, then season
- Finely chop most of the chives and the parsley and mix with the lemon juice and olive oil. Drizzle over the rice mixture and toss to combine
- Toss through the spinach and rocket and place in a serving dish
- Lightly toast the pistachios in a pan then roughly chop and scatter on top of the salad with the remaining herbs
That looks like a lot of steps but I promise it’s all very simple! Plus the end result of this asparagus bean rice salad is so worth it. If you can’t get fresh broad beans then frozen are fine, just cook them for a couple of minutes before you add the asparagus and beans to the pan. I know double-podding them seems like a lot of work but again, I definitely think it’s worth it.
The combination of the zesty, herby salad with the flavour-packed rice makes this a salad that no one will be able to call boring! I love cooking my rice in stock whenever I can, but the addition of the saffron and cinnamon really take it to a whole new flavour level. Just remember not to eat the cinnamon stick afterwards!
This asparagus bean rice salad is best served warm, but it’s still pretty excellent once it’s cooled down as well. I took it to work for lunches, but it would also be a great dinner option, with something like grilled tofu on the side. Delicious!
Who wants to give this asparagus bean rice salad a try?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!