Brown Rice Salad with Asparagus, Goat Cheese, and Lemon

Name: Brown Rice Salad with Asparagus, Goat Cheese, and Lemon
Yield: Serves 6 to 8
Ingredients: 1 1/2 cups, long-grain brown rice; 2 1/2 teaspoons, table salt, divided; 1 teaspoon, grated lemon zest plus 2 teaspoons plus 2 tablespoons juice, divided; 1 tablespoon, vegetable oil; 1 pound, asparagus, trimmed; 1/2 teaspoon, pepper; 2 1/2 tablespoons, extra-virgin olive oil; 1 , shallot, minced; 4 ounces, goat cheese, crumbled (1 cup), divided; 1/2 cup, slivered almonds, toasted, divided; 1/4 cup, chopped fresh parsley, divided

Side Dishes
Rice
Vegetables
Cheese
Vegetarian
Gluten Free
Salads

By Adam Ried ･ Appears in Cook's Illustrated July/August 2013

When we set out to create bold-tasting salads full of contrasting flavors and textures, we stumbled on a whole new—and better—way to cook brown rice.

SERVES 6 to 8

TIME 1 1/4 hours

Brown Rice Salad with Asparagus, Goat Cheese, and Lemon

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