Royal® Basmati Rice with Spring Vegetables and Green Vinaigrette
A delicious way to eat your veggies! A tangy green vinaigrette tops off fresh spring vegetables nestled in a bed of aromatic Royal® Basmati Rice.
Ingredients
For the Rice
1 cup Royal® Basmati Rice
13/4 cups water
Pinch of salt
1 tablespoon GrapeOla grape seed oil
1 leek, cleaned and thinly sliced’
10-12 asparagus stalks, cleaned, trimmed and sliced into 2” pieces
8 ounces snap peas, trimmed and sliced
1 bunch chard, cleaned and cut into 2” pieces
Salt and pepper, to taste
For the Vinaigrette
1 cup parsley leaves
1 cup packed baby spinach leaves
2 tablespoons tarragon leaves, rinsed
1/4 teaspoon dried dill
1/4 teaspoon fenugreek
3 tablespoons minced chives
1 garlic clove, roughly chopped
3 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon Champagne vinegar or sherry vinegar
1/2 cup GrapeOla grape seed oil
1/2 cup mayonnaise
Kosher salt
Freshly ground peppe
Preparation
- Place all ingredients for the vinaigrette in a blender and blend until smooth. Salt and pepper to taste. Set aside.
- For the rice, bring water to a boil in a medium sauce pot with a tight fitting lid. Add rice and salt. Reduce heat to low and cover. Cook for 15 minutes, or until water is absorbed. Fluff with a fork and set aside.
- While the rice is cooking, heating oil in a medium saute pan. Add leeks and a pinch of salt and cook 3-5 minutes, or until soft. Add asparagus, snap peas and charge and saute for 2-5 minutes, or until the chard begins to wilt. Set vegetables aside.
- In a large bowl, combine rice, vegetables, and vinaigrette. Serve warm or at room temperature.
