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Cranny Asparagus Rice Salad

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 3 hr
Category: Side Dishes Sub Category: Rice/Grain Side Dishes

what you need
  • 2 cups chicken broth
  • 1 cup uncooked brown or wild rice
  • 1/4 cup water
  • 2 cups cut fresh asparagus (2-inch pieces)
  • 3/4 cup frozen peas, thawed
  • 3 green onions, sliced
  • 1/3 cup dried cranberries
  • 2 Tbsp. olive or vegetable oil
  • 1/4 cup lemon juice
  • 1/4 cup light sour cream
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 4 cups fresh spinach
make it
In a saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 40 minutes or until tinder. Place 1 in. of water and asparagus in a skillet; bring to a boil. Reduce heat; cover and simmer for 2 minutes. Add peas; return to a boil. Reduce heat; cover and simmer for 2-3 minutes or until crisp-tender. Drain. In a large bowl, combine the rice, asparagus mixture, onions, and dried cranberries; mix well.

In a bowl, whisk the oil, lemon juice, sour cream, lemon peel, salt and pepper. Pour over rice mixture; toss to coat. Cover and refrigerate for 1-2 hours.

Just before serving, line a platter with 1 cup of spinach. Tear remaining spinach; arrange over spinach leaves. Top with rice mixture.
Notes
I liked how there was some extra dressing so that the spinach was not too bland either.

This dish is healthy but yet a very hearty side dish, and could be a great lunch as well.
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