April 12, 2014
This salad just screams Spring. It's light on the stomach, filled with fresh veggies, and refreshingly tangy thanks to the Lemon and Dill dressing.
Ingredients:
1 cup basmati rice or 1 cup long grain rice
2 cups vegetable stock
1/2 lb green beans, trimmed and cut into 1 inch pieces
1/2 lb sugar snap pea, trimmed
1/2 lb asparagus, trimmed and cut into 1 inch pieces
3 -4 tablespoons fresh lemon juice
1 -2 tablespoon extra virgin olive oil
3 tablespoons fresh dill, chopped
1 garlic clove, minced
salt and pepper, to taste
lemon wedge (optional)
fresh dill sprig (optional)
To read the rest of this recipe, Click Here: Lemon-Dill Spring Rice Salad
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