Cranny Asparagus Rice Salad - Kraft Recipes Top
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Cranny Asparagus Rice Salad

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  • 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.


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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