Dill Rice Salad with Peas & Asparagus

This warm spring salad is full of fresh & vibrant flavors. It’s made with sauteed lemony peas & asparagus, arugula, and a savory dill rice made using aromatic jasmine rice – the true star of the recipe!

This recipe stars U.S.-grown jasmine rice and comes to us from our friend @somethingnutritious in partnership with USA Rice.

  • Servings
    6
  • Prep Time
    10 mins
  • Cook Time
    25 mins
  • Total Time
    35 mins

Ingredients

Dill Rice

  • 1½ cups Jasmine rice
  • 3 cups water
  • 2 tbsp olive oil
  • 1 tbsp dry dill
  • Salt to taste

Sauteed Peas & Asparagus

  • 1 cup frozen peas
  • 1 asparagus bunch cut into ½ inch pieces
  • 2 tbsp olive oil
  • Salt & pepper
  • 1 tsp lemon zest

Salad

  • 3 cups arugula
  • 4 oz feta cheese crumbled
  • ½ cup parsley chopped
  • Lemon Vinaigrette
  • ¼ cup olive oil
  • Juice from 1 lemon
  • 1 tsp lemon zest
  • 1 clove garlic minced
  • 1 tsp honey
  • 1 tsp dijon mustard
  • Salt & pepper

Directions

  • Heat 2 tbsp of oil in a saucepan on medium heat and add the rice, dill and salt. Mix together for 1-2 minutes.
  • Pour the water into the pot, cover and bring to a boil. Once boiling, reduce the heat to low and simmer for 20 minutes, until all of the water is absorbed. Set aside for 10 minutes, then fluff with a fork.
  • While the rice cooks, heat a skillet on medium/high heat with 2 tbsp of oil. Once hot, add the chopped asparagus and cook for 7-8 minutes, stirring occasionally. Add the peas and a pinch of salt & pepper. Cook for another 5 minutes.
  • Remove the pan from the heat and mix in 1 tsp of lemon zest.
  • Prepare the vinaigrette by whisking all of the dressing ingredients together, or shaking them in a jar.
  • To serve, start with the arugula mixed with ⅓ of the dressing. Layer the rice on top, then the sauteed peas & asparagus, crumbled feta cheese and parsley. Pour the remaining dressing over the top. Best served freshly made or at room temperature.

Recipe Notes

If preparing a day in advance, refrigerate the rice and vegetables separately, then warm them and assemble the salad the day you serve it.