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Rice Salad with Asparagus and Dill

Rice Salad with Asparagus and Dill

By Laura RussellOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    15 minutes active

Light, bright and perfect for spring, this rice salad is chock-full of tender-crisp asparagus and fragrant dill. The dressing includes sliced scallions, which we mellow by soaking in vinegar before whisking in the olive oil and mustard. Be sure to dress the salad while warm so the rice and asparagus absorb the flavors. To quickly slice asparagus, trim off the woody ends, then retie the bunch with a rubber band and cut the spears all at once. After removing the cooked rice from the stovetop, we scatter the asparagus on top and allow the residual heat to gently steam it. Serve alongside roast lamb or chicken, or top with canned tuna or hard-cooked eggs for a simple supper.

Ingredients
  • 1

    cup basmati OR jasmine OR other long-grain white rice, rinsed and drained

  • Kosher salt and ground black pepper

  • 4

    scallions, thinly sliced, white and green parts reserved separately

  • 1½

    tablespoons white balsamic OR red wine vinegar

  • 1

    pound thin asparagus, trimmed and sliced about ¼ inch thick

  • 2

    tablespoons extra-virgin olive oil

  • 1½

    tablespoons Dijon mustard

  • 1

    cup lightly packed fresh dill OR mint OR flat-leaf parsley, roughly chopped

Step 1

In a large saucepan, combine the rice, 1 teaspoon salt and 1½ cups water. Bring to a simmer over medium-high, then cover, reduce to low and cook without stirring until the rice has absorbed the liquid, 12 to 15 minutes. Meanwhile, in a large bowl, stir together the scallion whites, vinegar, a pinch of salt and ¼ teaspoon pepper; set aside.

Step 2

When the rice is done, remove the pan from the heat. Quickly uncover, scatter the asparagus in an even layer on top (do not stir) and re-cover. Let stand for 10 minutes. Using a fork, fluff the rice mixture, stirring in the asparagus.

Step 3

Meanwhile, whisk the oil and mustard into the scallion-vinegar mixture. Add the rice mixture to the dressing and toss. Let stand until cooled to room temperature, stirring once or twice, about 15 minutes. Stir in the scallion greens and dill, then taste and season with salt and pepper.

Step 4

Optional garnish: Toasted sliced almonds

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