2 cups cooked brown rice (I cheat and use the frozen, microwavable stuff from Trader Joe's)
2-3 stems of broccoli, including peeled & trimmed stems, chopped small
a small bunch of asparagus, also chopped small
4 tablespoons of extra virgin olive oil (1 for the pan, 3 for the dressing)
juice of ½ an orange
juice of ½ a lemon
salt and pepper to taste (I go heavy on the pepper)
leaves from 2 stalks of mint (a handful), chopped fine
a handful of walnut pieces
Feta crumbles or plain yogurt (optional)
Instructions
Prepare the rice (in my case, this means microwaving for 3 minutes, but you do what works for you.).
Put one tablespoon of olive oil in a frying pan over medium heat. Add the broccoli and asparagus and cook, stirring frequently, for no more than 3-4 minutes, or until cooked but still pretty crisp.
Make the dressing: whisk 3 tablespoons of oil, the juices, and the salt and pepper. Add the mint and stir to combine.
Add the rice and veggies to a large bowl or platter, Toss to combine, then add the dressing and toss to coat. Sprinkle the nuts on the top.
You can add feta crumbles or plain yogurt drizzles to the top of the salad when it's portioned out, but avoid adding to the whole salad right away if you are keeping leftovers for tomorrow.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/green-rice-salad/