Spring Rice Salad With Lemon-Dill Dressing - cooking recipe

Ingredients

1 cup basmati rice or 1 cup long grain rice
2 cups vegetable stock
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
1 -2 tablespoon extra virgin olive oil
3 tablespoons fresh dill, chopped
1 garlic clove, minced
salt and pepper, to taste
lemon wedge (optional)
fresh dill sprig (optional)

Preparation

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 wisk 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.