From Cook’s Illustrated, July 1, 2013
My husband said after I gave him a taste (before the cheese even went in), “I could eat that for a month”. The brown rice cooks much faster and stays firm when it’s cooked like pasta in a large amount of water so each grain absorbs the water evenly on all sides. ” Boiling the rice (versus simmering it) also speeds up cooking because boiling water contains more energy than simmering water. ” Water is precious here, so I plan to try making this with leftover cooked rice in the future, just to compare. I recommend their method for the first time you try this recipe.
Ingredients: [‘vegetable oil’, ‘asparagus’, ‘salt and pepper’, ‘olive oil’, ‘shallot’, ‘juice’, ‘brown rice’, ‘goat cheese’, ‘slivered almonds’, ‘fresh parsley’]
Quantity of Ingredients: [“1 tablespoon vegetable oil”,”1 lb asparagus, trimmed “,” salt and pepper”,”2 1/2 tablespoons extra-virgin olive oil”,”1 shallot, minced “,”1 teaspoon grated lemon zest plus 2 tablespoons juice”,”1 1/2 cups brown rice, cooked according to u003ca hrefu003d”https://www.geniuskitchen.com/recipe/brown-rice-for-salad-506534″”u003eBrown Rice for Saladu003c/au003e “”
Number of Servings: crumbled (1 cup)””
Steps: 1/2 cup slivered almonds