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Susquehanna Life

Dickinson College Farm Recipe Spring Vegetables and Brown Rice

Jul 08, 2014 05:15PM ● By Erica Shames
Spring Vegetables and Brown Rice

3 cups cooked rice
1 lb. asparagus sliced in 1 inch pieces & cooked
¼ cup minced chives
2 scallions, minced
2 Tbs finely minced parsley
¼ cup raisins
¼ cup fresh snap peas
2 tsp olive oil
2 Tbs white wine vinegar
2 cloves garlic, minced
1 shallot
½ tsp basil
½ tsp oregano
¼ tsp thyme
pinch of saffron threads
grated Parmesan or nutritional yeast

In a large bowl, combine the cooked rice, asparagus, chives, scallions, parsley, raisins, and peas. In a small bowl combine the olive oil, vinegar, garlic, shallot, basil, oregano, thyme, and saffron. Pour this over the rice mixture and use a large spoon to toss (not crush) the ingredients. Continue to toss until the rice is colored by the saffron. You may serve this immediately but it is even better if left to marinate at room temperature for a few hours. Use the Parmesan or nutritional yeast for sprinkling.

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