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Lunch & Dinner
Rice Salad with Asparagus and Peas

Rice Salad with Asparagus and Peas


2 cups uncooked C&F Foods Parboiled Rice
2 cups frozen peas, thawed
1 pound fresh green asparagus, cut into 1⁄4-inch segments
2 shallots, diced
2 tablespoons freshly squeezed lemon juice (or more as needed)
2 tablespoons white wine vinegar
1/2 teaspoon salt
1⁄2 cup olive oil (or more as needed)
1⁄8 cup fresh flat-leaf parsley, chopped
1⁄8 cup chives, chopped
1⁄8 cup chervil, roughly chopped
Freshly ground pepper


Cook rice according to package directions and set aside at room temperature.
Bring a separate large pot of water to a boil and cook the peas and asparagus in a strainer basket until just tender, about 2 minutes. Then immediately submerge basket and vegetables in an ice bath until chilled, about 1 minute. Lift the basket out of the ice, drain well, and transfer vegetables to a small bowl. Set aside at room temperature.
Combine the shallot, lemon juice, vinegar, and salt in a small bowl to make a vinaigrette. Let stand for 5 to 10 minutes. Whisk in the oil.
Put the rice in a large bowl, and toss it lightly to fluff the grains. Add the vegetables and herbs, and season with salt and pepper. Add the vinaigrette on top and toss lightly to combine. Taste and add more salt, lemon juice, and/or olive oil if necessary. Serve at room temperature. Serves 8.