Picnic Rice & Spice Salad
Publicado el junio 23 2025
Satisfying enough to be the center of a picnic menu.
Picnic Rice & Spice Salad
Rated 5.0 stars by 1 users
Category
Salad
Servings
4-6
Prep Time
20 minutes
Cook Time
10 minutes
Author:
Curio Kitchen
Both hearty and refreshing, this salad highlights the herbal, floral notes of Voatsiperifery (say that ten times fast!). Its flavor pairs beautifully with asparagus and mushroom. Serve warm or at room temperature -- great for a picnic!
Ingredients
- 2 tablespoons olive oil
- 4 ounces oyster mushrooms, stems removed, large pieces
- 1 shallot, sliced
- 1 bunch asparagus, 1-inch pieces
-
2½ teaspoon sea salt, divided
- 2 scallions, green parts only, sliced
- 1 cup coarsely grated carrots
- 4 cups cooked brown rice, cooled
-
1 tablespoon green coriander seeds, lightly crushed
- 1 cup salted roasted almonds, roughly chopped
-
2 teaspoons voatsiperifery, crushed
- 1/2 cup olive oil
- 1 lemon, zest and juice
- 1 teaspoon Dijon mustard
- 2 scallions, white parts only, sliced
For the salad:
For the dressing:
Directions
Prepare the vegetables In a large saute pan, heat the olive oil over medium high heat. Add the mushrooms in an even layer and brown, toss them once. Add the shallots and asparagus, lower the heat to medium. Season with 1 teaspoon of the salt. Continue to stir until the asparagus turns bright green and slightly softens but retains a nice bite. Spread the vegetables on a sheet pan and cool completely.
Make the dressing Blend the dressing ingredients until emulsified, either in a bowl with a whisk or in the jar of a blender. Process until homogenous but not completely smooth — bits of pepper and scallion add nice texture. Set aside.
Assemble the salad Put all the salad ingredients, except the coriander and almonds, into a large bowl. Add the remaining 1 1/2 teaspoons of salt and toss to mix. Pour the dressing over the salad and stir to mix. Scatter the coriander and almonds over the salad.
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