Lemon & Asparagus Brown Rice Salad - cooking recipe

Ingredients

3 cups cooked brown rice, cold
2 cups cooked asparagus, cut into 1 inch pieces (about 10 oz.)
1/3 cup packed finely chopped mint
1/4 cup finely chopped parsley
1 teaspoon grated lemon, rind of
1/4 cup fresh lemon juice
1 clove garlic, finely chopped
2 tablespoons olive oil
salt, freshly ground black pepper

Preparation

In large serving bowl, stir together rice, asparagus, mint and parsley.
In small cup, stir together lemon peel, lemon juice and garlic, then stir it into rice mixture.
Stir in olive oil and salt and pepper to taste.
Cover and refrigerate up to 2 days.
Let stand at room temperature for 1 hour before serving.