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Sesame Rice Salad with Asparagus

(12-4 oz servings)

  • 1 3/4 cups white rice, raw
  • 1 quart + ¼ cup water
  • ¼ tsp. salt

Bring salted water to a full boil and stir in the rice. Turn the flame down and cook the rice until it is done, approximately 20 minutes. Drain rice and rinse well, but gently, under cold water until cooled. Let it dry before dressing.

  • 2 good sized navel oranges, peeled and sectioned
  • 1 tsp. brown sugar
  • ¼ cup orange juice
  • 1 Tbsp. soy sauce
  • 1 Tbsp. + 1 tsp. white wine vinegar
  • 2 tsp. salt
  • 2 Tbsp. sesame oil
  • 1 Tbsp. canola salad oil
  • 1 2/3 cups asparagus cut in 1″ pieces on the diagonal
  • 1 Tbsp. white sesame seeds, toasted
  • ¼ cup chopped cilantro
  • ¼ cup chopped green onions
  • 1 Tbsp. orange zest
  • 1 Tbsp. grated ginger
  • 3/4 tsp. minced fresh garlic

Peel the orange using a sharp knife removing all the white pith. Remove orange sections to a small bowl. Squeeze juice from remains into a small stainless or glass bowl. Whisk in the sugar, orange juice, soy sauce, vinegar and salt. When the sugar is dissolved whisk the oils in in a steady stream to emulsify. Set dressing aside. Blanch the asparagus in salted water until cooked al dente and is vibrant green. Rinse immediately under very cold water until completely cooled (or place in an ice water bath). Toss asparagus pieces, sesame seeds, and herbs with the rice, gently but thoroughly. Toss salad gently with dressing and chill at least 30 minutes before serving. Gently toss the salad again before bringing to the table.

Per Serving: Calories: 125 Protein: 3gm Fat: 5gm

Carbohydrates: 16gm Sodium: 240mg

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