Spring Rice Salad With Lemon-Dill Dressing
Fresh, delicious and real quick side dish for spring! Lemon and dill are one of my favorite combos. Other veggies work well in this too, such as broccoli, fennel, snow peas, zucchini, etc. Pick your favorites! Fresh dill is best but you could try substituting dried. I like to serve this at around room temperature but it can also be served warmer or cooler. Use up to 1/2 cup oil but I like to make this lower fat. Adapted from a Williams-Sonoma cookbook.
Fresh, delicious and real quick side dish for spring! Lemon and dill are one of my favorite combos. Other veggies work well in this too, such as broccoli, fennel, snow peas, zucchini, etc. Pick your favorites! Fresh dill is best but you could try substituting dried. I like to serve this at around room temperature but it can also be served warmer or cooler. Use up to 1/2 cup oil but I like to make this lower fat. Adapted from a Williams-Sonoma cookbook.
- 1 garlic clove minced
- salt and pepper to taste
- lemon wedge (optional)
- 2 cups vegetable stock
- 1 -2 tablespoon extra virgin olive oil
- 1 cup basmati rice or 1 cup long grain rice
- 1/2 lb green beans trimmed and cut into 1 inch pieces
- 1/2 lb sugar snap pea trimmed
- 1/2 lb asparagus trimmed and cut into 1 inch pieces
- 3 -4 tablespoons fresh lemon juice
- 3 tablespoons fresh dill chopped
- fresh dill sprig (optional)
- Carbohydrate 15.5438015661827 g
- Cholesterol 0 mg
- Fat 0.14450021100948 g
- Fiber 3.14295848015466 g
- Protein 2.34143634677929 g
- Saturated Fat 0.0383391830255078 g
- Serving Size 1 1 serving(s) (876g)
- Sodium 2843.3380548979 mg
- Sugar 12.4008430860281 g
- Trans Fat 0.0358319433763797 g
- Calories 65 calories
Step-by-step
- Prepare rice according to package directions using stock instead of water and omitting salt and butter. Set aside when done.
- Meanwhile, chop vegetables and bring saucepan 3/4 full of water to boil.
- Add green beans and snow peas and blanch for about 4-5 minutes or until desired tenderness. Remove with slotted spoon and let cool.
- Add asparagus to reserved water in saucepan and simmer until tender, about 10 minutes or until desired tenderness. Drain and let cool with other vegetables.
- In large bowl whisk together lemon juice, olive oil, dill, garlic, salt and pepper.
- Add rice and vegetables and toss.
- Garnish with dill sprigs and lemon wedges if desired.
A Springtime Delight: My Go-To Rice Salad Recipe
As a busy working mom, I'm always on the lookout for quick and healthy recipes that don't compromise on flavor. This spring rice salad has become a staple in my kitchen, perfect for a light lunch, a refreshing side dish for a barbecue, or even a quick dinner on a hectic weeknight. The vibrant colors and fresh flavors make it a true celebration of spring. It's adaptable, too; I often swap out the vegetables depending on what’s in season at the farmer’s market or what I have on hand in my fridge.
The beauty of this recipe lies in its simplicity. It comes together in under 30 minutes, requiring minimal cooking and even less cleanup. The lemon-dill dressing is the star, providing a bright and herbaceous counterpoint to the tender rice and crisp vegetables. I've experimented with different oils, from a classic extra virgin olive oil to a lighter avocado oil. The amount of oil is easily adjustable to suit your preference – I often opt for a lower-fat version, but a touch more oil makes it richer and creamier.
One of my favorite things about this salad is how versatile it is. I often add other vegetables based on my mood and what's available. Broccoli florets, thinly sliced fennel, snow peas, or even zucchini would all be delicious additions. The possibilities are truly endless! I’ve also experimented with different types of rice; basmati gives it a lovely fragrance, but long-grain works just as well.
What sets this recipe apart, for me, isn’t just the ease of preparation, but the way it reflects the season. The bright, sunny lemon perfectly complements the fresh dill, creating a flavor combination that evokes the feeling of warm spring days. It's a simple salad, but it's also a celebration of the freshest ingredients, a little burst of sunshine on a plate. And that's something I find truly satisfying after a long day.
This spring rice salad isn’t just a recipe; it's a reminder to slow down and appreciate the simple pleasures, the vibrant colors, and the fresh flavors of the season. It's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming; sometimes, the simplest recipes are the most rewarding. I often make a large batch on the weekend and keep it in the refrigerator for quick and easy meals throughout the week. It's a delicious and convenient option when time is short and I still want a healthy and flavorful meal.
So, this spring, I encourage you to try this recipe and let the bright flavors transport you to a sun-drenched meadow. It's a taste of sunshine, a burst of freshness, and a perfect reflection of the season. It’s more than just a side dish; it’s a celebration of the simple things in life, and a testament to how a quick and easy recipe can deliver big on flavor.
Beyond the recipe: This dish is perfect for picnics, potlucks, or simply a delightful addition to any spring or summer meal. It pairs well with grilled chicken, fish, or tofu, or it can be enjoyed on its own as a light and satisfying lunch.
Tips and variations:
