Asparagus Multi Rice Blend Pilaf is loaded with 4 types of rice, asparagus, cranberries, and almonds. Doused in the most deletcable vinaigrette this is a delicious side dish perfect for Christmas!
Asparagus Multi Rice Blend Pilaf
Who doesn't love a good side dish? This one is full of deliscious flavors and is perfect alongside your chosen entree for Christmas dinner. The base is a blend of four types of rice (texmati white, red, brown, and wild) so you get a wonderful array of colors, textures, and tastes. Added to that are the mix-ins to make it a pilaf. I've added sauted asparagus, toasted almonds, and cranberries. The whole dish is then doused with a fabulous vinaigrette.
This is one hearty, elegant, and flavorful side dish. Worthy of your Christmas dinner and any other winter meal. Make sure to put this one on your "to make" list, it's that good!
Enjoy!
What Ingredients do I need?
- RiceSelect Royal Blend Texmati White, Brown, Red, & Wild Rice
- Asparagus - 1 bunch
- dried cranberries
- sliced almonds
- extra virgin olive oil
- white wine vinegar
- Dijon mustard
Substitutions and Variations
- Use walnuts or pecans instead of almonds
- Add chopped kale or spinach to the bowl for more greens
- Add dried cherries instead of cranberries
- Don't like asparagus? Add sliced zucchini, mushrooms or broccoli instead
- Make this a bowl meal by adding bite sized cooked chicken pieces
Kitchen Tips and Notes
- Cook the rice first as it takes the longest.
- Serve warm for the best flavors.
- Leftover may be kept in the refrigerator for 2-3 days and may be reheated or eaten at room temperature.
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serves 4-6
1 bunch of Asparagus stems
1/3 cup dried cranberries
1/4 cup sliced almonds
Dressing:
2 Tablespoons extra virgin olive oil
2 Tablespoons white wine vinegar
1 teaspoon Dijon mustard
salt & pepper
Cook rice according to package directions. Once cooked place rice in a large bowl.
Trim the wood ends off the asparagus and cut the asparagus in to 2 inch pieces. In a large skillet over medium heat add 1 tablespoon of olive oil, saute asparagus for about 3 minutes, stirring ocassionally. Add sliced almonds and stir constantly for 1 minute, making sure not to burn the almonds. Add the asparagus and almonds to the large bowl of rice.
Make the dressing in a small bowl. Add olive oil, vinegar, mustard, a pinch of salt & pepper and which until combined.
Add the cranberries to the bowl of rice and drizzle on the vinaigrette, tossing to coat, Serve right away.
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